Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Mark Ferri

Servings: 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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (12 reviews)

  • User avater
    SunnyTD | 12/26/2018

    Made this for Christmas Eve dinner..followed the recipe exactly, and it was amazing. My first time breaking down a whole tenderloin and tying it..a challenge, for sure but very satisfying once finished.

  • User avater
    chefaresty | 02/28/2016

    I have been making this entire menu for Christmas since the article was first published. My family looks forward to it every year. It also satisfies the meat eaters and the vegetarians so everyone is happy. A lot of the menu can be made ahead -- white beans for example and I prep the green bean salad the day before (I add endive and radicchio) and it keeps well the next day if you have any left!

  • GACook | 03/03/2012

    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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial