Ingredients
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1 filet of beef, trimmed (3 pounds)
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1/2 teaspoon dried thyme
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1 1/2 tablespoons dried rosemary
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1 teaspoon salt
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1/4 cup evaporated milk
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2 tablespoons stone ground dijon mustard
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1/2 cup vegetable oil
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1 finely chopped shallot
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1/2 teaspoon salt
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2 tablespoons chopped fresh tarragon
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2 tablespoons whole black peppercorns
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1/4 cup tarragon vinegar
Instructions
- 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.