Preparation

In a small bowl, mix the mustard, garlic paste, olive oil, rosemary, 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.

Pre-heat a Wolf Gourmet Countertop Oven on convection to 400°F. On a cutting board, pat the filets dry, brush them with the mustard and herb mixture, season with salt, and then generously grind fresh pepper over them. In a heavy duty roasting pan with a rack, add the meat, and roast with the temperature probe in place until the internal temperature reaches 120°F for medium rare, about 20 minutes. 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.