Filet of Beef with Vegetables

Rub beef well with melted butter, salt, pepper and thyme.  Top beef with strips of bacon.  Roast in very hot oven, 450°.  After 20 minutes, remove bacon and brush filet with more melted butter.  Filet should be done in 30-40 minutes, or when it reaches an internal temperature of 125°.  This is rare beef, or cook to desired doneness.  Remove filet to hot platter and surround with a bouquet of vegetables.  The vegetables should be tiny, such as tiny new potatoes sauteed in butter, tiny peas, cauliflowerets, tiny green beans, cherry tomatoes heated in the top broiler with butter and basil, sauteed mushroom caps, tiny slices of zucchini sauteed in butter seasoned with garlic.

Madeira Sauce:  Skim excess fat from pan juices and combine with 1-1/4 cups brown sauce; 1 can beef gravy can be used.  Add 1/4 cup Madeira and simmer 2 or 3 minutes.  Taste for seasoning and add a dash of lemon juice.