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

Source: Fine Cooking - Issue No. 30
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  Serves 10
If you have a heavy-duty roasting pan, sear the filets right in the pan on the stove. Otherwise, use a large, heavy-based skillet.
RECIPE INGREDIENTS
1/4 cup whole-grain mustard
3 tablespoons extra-virgin olive oil
1 tablespoon dried savory, 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 sautéing
Coarse salt
Freshly ground black pepper
Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust Recipe at Cooking.com
DIRECTIONS
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 tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.


Heat the 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 disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) 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 the meat on the rack, and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in the warm spot for at least 15 min. before slicing. Serve warm or at room temperature.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 430
Fat. Total: 24g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 218mg
% Cal. from Fat: 50%
Cholesterol: 141mg
Protein: 48g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: elizabeth Reviewed: 12/27/2009
Best Ever
This was the most tender roast beef that I have ever had. I have been married for 54 years and I have not only cooked many a roast beef but I have also had many in some fine restaurants. I found that I had to roast it a little longer than the recipe called for. I cut it into 3 peices and I took one section out of the oven a little sooner so that we could have a rare section, a medium rare section and a medium section. Everyone was happy.
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