“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!”
1filet of beef, trimmed( 3 pounds)
1/2 teaspoondried thyme
1 1/2 tablespoonsdried rosemary
2tablespoonswhole black peppercorns
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
1/4 teaspoonblack pepper
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).
Remove from oven.
Let rest 10-15 minutesbefore carving.
If serving cold, cool to room temperature and then refrigerate.
Serve with Herbed Mustard Sauce.
“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!”