Herb Pepper-Encrusted Beef Fillet

Herb Pepper-Encrusted Beef Fillet

  • Prep Time: 5 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 8
  • About This Recipe

    “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

  • 1filet of beef, trimmed( 3 pounds)
  • 1/2 teaspoondried thyme
  • 1 1/2 tablespoonsdried rosemary
  • 2tablespoonswhole black peppercorns
  • 1teaspoonsalt
  • Herbed Mustard Sauce

  • 1/4 cupevaporated milk
  • 1/4 cuptarragon vinegar
  • 2tablespoonsstone ground dijon mustard
  • 1/2 cupvegetable oil
  • 2tablespoonschopped fresh tarragon
  • 1finely chopped shallot
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack 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 minutesbefore carving.
  • If serving cold, cool to room temperature and then refrigerate.
  • Serve with Herbed Mustard Sauce.
  • Reviews

  • “I really liked this dish! Peppery meat, great sauce. A keeper for sure.”

  • “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!”

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