Sprinkle the beef with sea salt and cracked peppercorns to taste and rub with butter. Grill the fillet over a bed of glowing coals about 3″ from heat, turning it occasionally with tongs, for 20-25 minutes for rare meat. Temp. should reach at least 145˚.
Transfer the fillet to a cutting board. Let it stand for 15 minutes and remove the string. Cut the fillet into desired thickness and serve.
Recipe courtesy of The Butcher Shoppe.