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1
Trim meat, removing excess fat and silver skin.
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2
Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
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3
Place fillet on large sheet of parchment paper.
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4
Dust all over with salt, using 3/4 teaspoon salt to a pound of meat.
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5
Roll in peppercorns.
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6
Tie with butcher's string at 2-inch intervals.
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7
Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
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8
Remove fillet from refrigerator an hour before cooking.
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9
Rub all over with oil.
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10
Heat oven to 400 degrees.
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11
Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill.
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12
Or cut in half and sear in two pieces in large, heavy skillet.
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13
Place in oven in roasting pan.
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14
Roast 15 minutes.
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15
Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished.
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16
For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees.
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17
For medium, roast longer, to 125 degrees.
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18
At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven.
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19
Place meat on cutting board.
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20
Allow it to rest 10 to 15 minutes.
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21
Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.
