This appeared on the ABC program “The Cook and the Chef” and is truely brilliant albeit counterintuitive. Many thanks to Maggie Beer for a great recipe.

Ingredients
Serves 4 to 6

1 beef fillet (approximately 1 – 1.2kg)
black pepper, crushed
1/4 cup balsamic vinegar
3 cloves garlic thinly sliced
Extra virgin olive oil (evoo)
3 – 4 bay leaves
2 teaspoons fresh rosemary, roughly chopped
2 teaspoons fresh thyme, roughly chopped

Method
Trim the sinew from the beef fillet (or ask your butcher to do this for you) and tuck the skinny tail end under the fillet, securing with butchers twine. Tie the rest of the fillet at 4 cm intervals. Place fillet in a roasting pan. Mix the black pepper, rosemary and thyme and rub all over the fillet, top with sliced garlic, and bay leaves. Pour the balsamic over, cover and leave to marinate for a couple of hours or overnight, turning occasionally.

Pre-heat the oven to 70C, and bring the fillet up to room temperature. Remove from the marinade, pat dry and place in a clean roasting dish. Cook for 4 hours.

Once cooked, remove from the oven. Rub a little salt all over the fillet and seal on all sides in a large frying pan. Remove from the pan and allow to rest for 20 to 30 minutes. The fillet will be beautifully pink all the way through.