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Category:
Main Dishes/Beef
Recipe:
Roasted Filet of Beef with Whole-Grain Mustard and Herb Crust
Rating:
0.00
Contributor:
n/a
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Roasted Filet of Beef with Whole-Grain Mustard and Herb Crust
1/4 cup whole-grain mustard
3 Tbs extra-virgin olive oil
1 Tbs dried savory, finely crumbled
1 Tbs dried thyme, finely crumbled
1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper
1. In a small bowl, mix together the mustard, olive oil, savory,
and thyme.
2. Trim the meat of all excess fat and silverskin. Cut the filet in
half to make two equal pieces about 7 inches long. You'll have one
piece with the broad double-pieced butt portion and a thinner piece
that tapers to a small tip. Tuck the tapered tip under and tie with
twine to fashion two equally thick roasts. Tie each roast at 2-inch
intervals.
3. Heat the oven to 450 degrees F. Heat a heavy-duty roasting pan
or large Dutch oven or skillet over medium-high heat. Pour in
enough vegetable oil to just cover the bottom of the pan. Pat the
filets dry, salt them generously, and lay them in the pan; cook
without disturbing them until the bottoms are a rich brown. Turn
the beef and sear the other sides. It will take about 4 min. per
side (there are three or four sides per roast) to get a good sear.
4. When the filets are seared, transfer them to a cutting board,
brush them with the mustard and herb mix, and then generously grind
fresh pepper over them. Put a rack in the roasting pan, lay the
meat on the rack, and roast until the internal temperature reaches
120 degrees F for medium rare, about 20 min. (Check after 15 min.;
roasting time will vary depending on searing time.) Remove the
filets from the oven and let them rest in the warm spot for at
least 15 min. before slicing. Serve warm or at room temperature.
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