Roast Centre-Cut Beef Fillet with Tarragon Butter Sauce and Roast Vegetables

Bake. This Day Before: Using butcher's twine, tie tenderloin at 2.5 cm intervals using butcher's knots. Season well with salt and pepper. Move to a rack set in a foil-lined rimmed baking tray and chill uncovered at least overnight plus up to 2 nights. When Ready to Heat: Adjust oven rack to center position plus heat oven to 110°C (107°C). Put baking tray with rack and tenderloin in oven and roast till internal temperature registers 120 to 50°C (49 to 52°C) upon an instant-read thermometer, 2 to 3 hours. Take out from oven and keep to one side at room temperature for 10 minutes. Cut plus take out twine. Under the Broiler: Adjust rack to 15 cm from broiler element and heat broiler to high. Heat butter, swirling, in a mid-sized skillet over a high flame till foaming subsides plus butter turns a light nutty brown. Tip in thyme and shallots and mix till crackling stops. Tip butter mixture over tenderloin and spread using a spoon till all surfaces are coated. Take out shallots from top surface of meat. Put pan using tenderloin under broiler plus broil, turning every 30 seconds, till meat is well browned on all sides plus internal temperature registers 50°C (52°C) for rare or 55°C (54°C) for mid-sized-rare, around 2 minutes total. Proceed to step 5. On the Stovetop: Heat butter, swirling, in a mid-sized skillet over a high flame till foaming subsides plus butter turns a light nutty brown. Tip in tenderloin, shallots, and thyme and cook, turning now and then and spooning hot butter and aromatics over roast, till meat is well browned on all sides plus internal temperature registers 50°C (52°C) for rare or 55°C (54°C) for mid-sized-rare, around 1 1/2 minutes. Move tenderloin to a cutting board and let to rest for 5 minutes. Slice in 1.3 cm slices, scatter using chives plus coarse sea salt, plus offer using Horseradish Cream Sauce.