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.
- 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
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, 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 minutes 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 minutes. (Check after 15 minutes; 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 minutes before slicing.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
430 calories; 24g total fat; 141mg cholesterol; 218mg sodium; 2g carbohydrates; 1g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .