Title: Boeuf en ficelle
 Categories: Beef, French
      Yield: 1 Roast
 
  3 1/4 lb Beef filet, well-trimmed
      3 qt Beef broth
      4    Onion; quartered
      4    Carrot; sliced
      4    Celery rib; sliced
      2    Turnip; quartered
      8 sm Shallot; minced
 
  Securely tie beef both lengthwise and crosswise with string. If
  chilled, bring to room temperature before cooking.
  
  Combine broth, onion, carrot, celery and turnip in large stockpot
  with side handles. Boil vigorously 30 minutes.
  
  Tie meat to handles, suspending as closely as possible to broth
  without actually touching. Cover tightly and let steam until meat
  thermometer registers 120 F. (rare), about 18 to 20 minutes.
  
  Slip large fork under wrapping strings, then remove meat to platter.
  Cut strings holding meat. Let rest 5 minutes before carving; do not
  remove strings around meat until after it has been carved. Slice
  thinly, allowing 2 or 3 slices per serving, or cut into 8 thicker
  slices. Save juices to moisten each portion. Reassemble slices, wrap
  with foil and keep warm but serve as soon as possible. Garnish each
  serving with shallots and accompany with Sauce Moutarde-Batarde or
  Red Pepper Jelly, or both.