Herb Pepper-Encrusted Beef Fillet

Recipe by Loves2Teach
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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