MMMMM----- Recipe via Meal-Master (tm) v8.02
       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.