Pour in enough stock, bouillon, or sauce to come half way up the sides of the filet. Bring to a simmer on top of the stove. Lay foil over the meat. Cover the casserole and set in lower third of pre-heated oven for 45 to 55 minutes. Regulate heat so liquid remains at a very slow boil. Baste the meat with the braising stock 3 or 4 times during its cooking. The filet is done at a meat-thermometer reading of 125 degrees for rare beef, or 135 for medium rare, and if, when you press the filet with your finger, it offers a slight resistance in contrast to its soft, raw state.