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Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust
Photo by Mark Ferri

Ingredients

  • Vegetable oil for sautéing
  • 1 Tbs. dried savory, finely crumbled
  • 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
  • Freshly ground black pepper
  • Coarse salt
  • 1 Tbs. dried thyme, finely crumbled
  • 3 Tbs. extra-virgin olive oil
  • + 1 more ingredients
    • ¼ cup whole-grain mustard

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'll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small ...

View full recipe at Fine Cooking

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