Roasted Filet of Beef
Whole-Grain Mustard & Herb Crust
Courtesy of Fine Cooking – Issue No. 30
Active time: 25 minutes
Total Time – 1 hour
If you have a heavy-duty roasting pan, sear the filets in the pan on the stove. Otherwise, use a large, heavy-based skillet.
¼ cup whole-grain mustard
3 tablespoons extra-virgin olive oil
1 tablespoon dried savory (mint), finely crumbled
1 tablespoon dried thyme, finely crumbled
1 whole filet of beef (7 to 8 pounds untrimmed or 5 to 6 pounds trimmed)
Vegetable oil for sauteing
Freshly ground pepper
In a small bowl, mix together the mustard, olive oil, savory and thyme
Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces, about 7 inches long. You will have one piece with the broad double-pieced but 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 at 2-inch intervals.
Heat 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 distributing them until the bottoms are a rich brown. Turn the beef and sear other sides. It will take about 4 minutes per side to get a good sear.
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 meat on the rack and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 minutes. (Check after 15 minutes; roasting time will vary depending upon searing time) Remove the filets from the oven and let them rest in the warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.