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
- Chill evaporated milk in freezer for 10 minutes.
- Combine tarragon vinegar and Dijon mustard in a blender.
- Pour in chilled milk.
- With blender on, add oil in a slow, steady stream until well blended.
- Add tarragon, shallot, salt and pepper.
- Blend to combine.
- Preheat oven to 450*F (230*C).
- Pat fillet dry with paper toweling.
- Place thyme, rosemary, peppercorns and salt in a small food processor or blender.
- Whirl to crush.
- Place mixture on waxed paper.
- Roll fillet in mixture until entirely coated.
- Place on a rack in a roasting pan.
- Sprinkle remaining herb mixture over top of fillet.
- 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).
- for medium-rare.
- Remove from oven.
- Let rest 10-15 minutes before carving.
- If serving cold, cool to room temperature and then refrigerate.
- 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)