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

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

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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