Cold Roast Fillet of Beef

• a trimmed 3- to 3 1/2-pound fillet of beef, tied, at room temperature
• parsley sprigs for garnish if desired
• cucumber horseradish sauce andcurried yogurt sauce as accompaniments

1. Preheat the oven to 500F.
2. Pat dry the fillet and season it with salt and pepper.
3. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130F for medium-rare meat, and let it cool to room temperature.
4. The fillet may be roasted 2 days in advance and kept wrapped and chilled.
5. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley.
6. Serve the beef with the sauces.

beef, parsley sprigs, horseradish sauce andcurried yogurt

Taken from www.epicurious.com/recipes/food/views/cold-roast-fillet-of-beef-12708 (may not work)