An elegant roast fillet of beef encrustedin herbs and cracked black pepper and served with a creamy herbedmustard sauce.
Recipe: Herb Pepper-EncrustedBeef Fillet
1 (3 pound) beef fillet, trimmed
Preheat oven to 450°F (230°C).
Pat fillet dry with paper toweling.
Place thyme, rosemary, peppercorns andsalt in a small food processor or blender. Whirl to crush. Placemixture on waxed paper. Roll fillet in mixture until entirelycoated. Place on a rack in a roasting pan. Sprinkle remainingherb mixture over top of fillet.
Roast fillet in heated 450°F (230°C)oven 40 minutes or until an instant-read thermometer registersan internal temperature of 145°F (60°C). for medium-rare.Remove from oven. Let rest 10 to 15 minutes before carving. Ifserving cold, cool to room temperature and then refrigerate.
Serve with Herbed Mustard Sauce.
For Herbed Mustard Sauce: Chillevaporated milk in freezer for 10 minutes.
Combine tarragon vinegar and Dijon mustardin a blender. Pour in chilled milk. With blender on, addoil in a slow, steady stream until well blended. Add tarragon,shallot, salt and pepper. Blend to combine.
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 milk1/4 cup tarragon vinegar2 tablespoons grainy Dijon mustard1/2 cup vegetable oil2 tablespoons chopped fresh tarragon1 finely chopped shallot1/2 teaspoon salt1/4 teaspoon ground black pepper
Makes 8 servings.
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