Preparation

Heat oven to 225F.  Season Filet roast with salt, pepper, and granulated garlic.  Place on roasting rack in the oven for approximately 1 hour and 15 minutes or to an internal temperature of 115F, heat sauté pan over medium high heat, add the olive oil and sear the filet until browned on all sides.  Rest for 15 minutes before carving.  While the filet is resting, add the pearl onions to pan used for browning the roast and cook over medium heat for 5 minutes.  Add the carrots and continue to cook until the carrots and onions are tender and well browned.  Add the beef stock to the carrots and onions and reduce to a syrup.  Serve with the rested filet roast.