Fillet of Beef Flambe

This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists."

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 5 -6  lbs filet of beef
• 4  tablespoons extra virgin olive oil
• 1  teaspoon fresh ground black pepper
•  salt
• 1⁄3 cup cognac, warmed
•  butter
•  chopped fresh parsley

Directions

1. Preheat oven to 400 degrees.
2. Rub the fillet well with olive oil and freshly ground pepper.
3. Place on a ell-oiled rack in a shallow roasting pan.
4. Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
5. Brush with oil occasionally.
6. When done, salt the roast and let it rest 10 minutes.
7. Invite your guests to the kitchen "for the show.".
8. Pour the warm Cognac over the roast and ignite with a long handled match.
9. Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
10. Broiled tomatoes and watercress make nice accompaniments.
11. Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!