Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots

Roasted fillet of beef was a standard at my mom’s house during the holidays, and I always crave it when the weather turns crisp. When I make it, I start the meat on the grill for extra flavor and finish it in the oven, where it cooks more evenly and comes out juicy and tender. It’s a no-fail method that ensures a perfectly cooked fillet every time.

SERVES 8 TO 10

One 3- to 3½-pound beef tenderloin, trimmed and tied

¼  cup olive oil

3  tablespoons fresh rosemary

2  teaspoons freshly ground black pepper, plus more to taste

2  teaspoons sea salt, plus more to taste

10  shallots, quartered

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.

Preheat the oven to 400°F.

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.

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.

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.

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.

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.

Slice the fillet into ½-inch-thick slices and serve warm or at room temperature with a scattering of crispy roasted shallots.