Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots

Preparation

1. Step 1

   Remove the beef from the refrigerator at least 1 hour before cooking and let come to room temperature. Rub all over with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the rosemary and the pepper, massaging the beef so the seasonings adhere.

   Step 2

   Preheat the oven to 400°F.

   Step 3

   Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.

   Step 4

   Season the fillet all over with the salt and grill over the hot coals for 3 to 4 minutes per side, turning three times to sear on all four sides, 12 to 15 minutes total.

   Step 5

   Remove the fillet from the grill, transfer to a rimmed baking pan, and add the shallots, remaining 2 tablespoons olive oil, and remaining 1 tablespoon rosemary. Season with salt and pepper and toss to coat the shallots evenly.

   Step 6

   Roast in the oven for 15 to 20 minutes, until an internal thermometer inserted in the thickest part of the meat reaches 110°F for rare or 120°F for medium-rare and the shallots are crispy around the edges.

   Step 7

   Remove from the oven, transfer the meat to a wooden cutting board, and let rest, loosely covered, for about 10 minutes before slicing. The shallots should be soft and slightly brown around the edges; if they need to be cooked a little more, put them back in the oven while the meat is resting. The temperature of the beef will continue to rise about another 5 degrees.

   Step 8

   Slice the fillet into 1/2-inch-thick slices and serve warm or at room temperature with a scattering of crispy roasted shallots.