Herb Pepper-Encrusted Beef Fillet
photo by Julesong
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 filet of beef, trimmed (3 pounds)
- 2.46 ml dried thyme
- 22.18 ml dried rosemary
- 29.58 ml whole black peppercorns
- 4.92 ml salt
-
Herbed Mustard Sauce
- 59.14 ml evaporated milk
- 59.14 ml tarragon vinegar
- 29.58 ml stone ground dijon mustard
- 118.29 ml vegetable oil
- 29.58 ml chopped fresh tarragon
- 1 finely chopped shallot
- 2.46 ml salt
- 1.23 ml black pepper
directions
- 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.
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Reviews
-
We made this as part of the Adoptee Support swap, and it was delicious! Although I forgot to include the herb sauce in the photo, it was the perfect accompaniment to this peppery dish. The only things I did differently from the recipe were to use buffalo instead of beef, and tricolor pepper instead of all black peppercorns. Delicious!
Tweaks
-
We made this as part of the Adoptee Support swap, and it was delicious! Although I forgot to include the herb sauce in the photo, it was the perfect accompaniment to this peppery dish. The only things I did differently from the recipe were to use buffalo instead of beef, and tricolor pepper instead of all black peppercorns. Delicious!
RECIPE SUBMITTED BY
Loves2Teach
clarksville, tn
I am a teacher, and have been married to my high school sweetheart for almost 9 years. I have a niece who is 7, and a nephew who is 1. Also, I have 2 sweet kitties. Sinatra is a bit on the plump side, and Audrey is a petite dainty thing. They both are almost mirror images of each other.
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