Directions:
- Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500 degrees and position a rack in the center.
- Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side.
- Place the fillet in oven and reduce temperature to 425 degrees. Roast about 25 minutes for rare or until a meat thermometer reads 130 degrees when inserted into the cdenter. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.).
- Remove the fillet from the oven and allow it to rest 10 minutes before slicing.
- Will make enough for 36 hors d'oeuvres, 8 to 10 buffet servings, or 6 for a sit-down dinner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.01 Kcal (925 kJ) | ||
| Calories from fat | 133.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 64.25mg | 21% | |
| Sodium | 540.14mg | 23% | |
| Potassium | 310.19mg | 7% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 20.96g | 42% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.7mg | 15% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 243.95 Kcal (1021 kJ) | ||
| Calories from fat | 147.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.36g | 23% | |
|---|---|---|---|
| Cholesterol | 70.92mg | 21% | |
| Sodium | 596.21mg | 23% | |
| Potassium | 342.39mg | 7% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.13g | 0% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 23.14g | 42% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 2.9mg | 15% | |
| Calcium | 19.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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