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1
To Make the Beef:
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Place the beef in a shallow dish and cover with the shallots, oil, rosemary, thyme, and garlic.
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3
Cover in plastic wrap, refrigerate, and marinate the meat overnight.
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4
Remove the filet from the refrigerator and allow it to come to room temperature, about 1 hour.
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5
Remove any remaining garlic, shallots, and herbs from the meat.
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Season with salt and pepper on all sides.
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Tuck the tip end under to make a uniformly thick piece of meat and tie the roast crosswise with kitchen twine every 2 inches, inserting the rosemary sprigs under the twine.
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8
Prepare a medium-hot grill.
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Grill the meat uncovered, turning a few times, until an instant-read thermometer reads 125F.
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10
for medium rare, about 35 to 40 minutes.
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Transfer the filet to a carving board and let it rest for 15 to 20 minutes.
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12
If you plan to serve the meat cold, wrap it in plastic and refrigerate.
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13
When ready to serve, carve in 1/2-inch slices and serve with Watercress Sauce on the side.
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14
To Make the Watercress Sauce:
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In a blender or food processor, pulse the watercress until finely chopped.
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Add the creme fraiche, mayonnaise, salt, and pepper and process until smooth.
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Transfer to a bowl or plastic container and refrigerate until ready to use.
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It will keep for up to 5 days.
