Boeuf En Ficelle

3 1/4 lb filet, well-trimmed

3 qt 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.