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Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust
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| 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 Tbs. extra-virgin olive oil |
| 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 |
| In a small bowl, mix together the mustard, olive oil, savory, and thyme. |
| Trim the meat of all excess fat and silverskin (see the illustrations on p. 74, Fine Cooking #30). 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°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°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 a warm spot |
| for at least 15 min. before slicing. Serve warm or at room temperature. |
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