Herb Pepper-Encrusted Beef Fillet |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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This is a delicious treat! I would enjoy this with a baked potato, salad, and some bread. Give it a try, I know you will love it! Ingredients:
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 |
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 |
Directions:
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.
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