Herb Pepper-Encrusted Beef Fillet

• 1 filet of beef, trimmed (3 pounds)
• 1/2 teaspoon dried thyme
• 1 1/2 tablespoons dried rosemary
• 2 tablespoons whole black peppercorns
• 1 teaspoon salt
• Herbed Mustard Sauce
• 1/4 cup evaporated milk
• 1/4 cup tarragon vinegar
• 2 tablespoons stone ground dijon mustard
• 1/2 cup vegetable oil
• 2 tablespoons chopped fresh tarragon
• 1 finely chopped shallot
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Chill evaporated milk in freezer for 10 minutes.
2. Combine tarragon vinegar and Dijon mustard in a blender.
3. Pour in chilled milk.
4. With blender on, add oil in a slow, steady stream until well blended.
5. Add tarragon, shallot, salt and pepper.
6. Blend to combine.
7. Preheat oven to 450*F (230*C).
8. Pat fillet dry with paper toweling.
9. Place thyme, rosemary, peppercorns and salt in a small food processor or blender.
10. Whirl to crush.
11. Place mixture on waxed paper.
12. Roll fillet in mixture until entirely coated.
13. Place on a rack in a roasting pan.
14. Sprinkle remaining herb mixture over top of fillet.
15. Roast fillet in heated 450*F (230*C) oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145*F (60*C).
16. for medium-rare.
17. Remove from oven.
18. Let rest 10-15 minutes before carving.
19. If serving cold, cool to room temperature and then refrigerate.
20. Serve with Herbed Mustard Sauce.

filet of beef, thyme, rosemary, whole black peppercorns, salt, sauce, milk, tarragon vinegar, stone ground, vegetable oil, tarragon, shallot, salt, black pepper

Taken from www.food.com/recipe/herb-pepper-encrusted-beef-fillet-11965 (may not work)