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

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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.

  • 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
  • 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°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 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°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 a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 7; Protein (g): 51; Monounsaturated Fat (g): 10; Carbohydrates (g): 2; Polyunsaturated Fat (g): 5; Sodium (mg): 790; Cholesterol (mg): 140; Fiber (g): 1;

Photo: Mark Ferri

Excellent. You don't have to sear it if you are using the 'convection roast' cycle of your oven. If you are making the filet for buffet sandwiches, cut it into four pieces - cut in two crosswise, then split each half lengthwise. Tie each piece to maintain shape, roast for only a few minutes, and let cool before slicing thinly.

Super easy recipe and very tasty. Works equally well with a small tenderloin, too. I skipped the tying part and it worked just fine.

perfection! Really easy and delicious! Garnish the platter with Rosemary sprigs and sprinkle with chopped flat leaf parsley.

Wow, incredibly easy and delicious on my first try!

Easy to follow instructions and an excellent recipe made my first attempt at tenderloin a success!!

We have been roasting our beef tenderloin this way ever since this issue came out. In fact we have given up barbecuing the tenderloin because, done this way, it is always perfect. To accompany the roast we make a cognac mustard sauce. Always have rave reviews.

This tenderloin was loved by everyone!

Perfect - This roast has become a Christamas Tradition. I always get raves. The only thing I have changed, is that instead of pan searing, I fire up the gas grill and use it to get the sear before roasting. Great results - and it frees up burner space and removes one pan from the clean up.

This recipe is fantastic--very easy to assemble, the mustard crust is not overwhelming and easy to make complementary sides. Searing is key to a good tenderloin.

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