Heat a heavy casserole without any fat. Place the beef, fat side down in the casserole. Brown on all sides, add the shallots, the bouquet garni, and 2 tablespoons water. Sprinkle with salt and pepper, cover and lower the heat to its lowest. At the end of 15 minutes, turn the roast, sprinkle with salt and pepper again. 10 minutes later, feel the roast and if it is soft, cook 5 more minutes, then prick it with a long fork. It must come out red. The cooking time depends on the temperature and the thickness of the roast and it is difficult to calculate. In principle, 10 minutes per pound after the outside has been browned is enough for rare beef, hot in the middle and tender. If you have to wait to serve the roast, turn off the heat. Serve with sautÄed or roast potatoes and a Swiss chard tart. Degrease the sauce, strain it, add the carving juices and serve from a sauceboat.
