Ingredients:
1 filet of beef, trimmed ( 3 pounds)
1/2 teaspoon dried thyme
1 1/2 tablespoons dried rosemary
2 tablespoons whole black peppercorns
1 teaspoon salt
1/4 cup evaporated milk
1/4 cup tarragon vinegar
2 tablespoons stone ground dijon mustard
1/2 cup vegetable oil
2 tablespoons chopped fresh tarragon
1 finely chopped shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Chill evaporated milk in freezer for 10 minutes.
Combine tarragon vinegar and Dijon mustard in a blender.
Pour in chilled milk.
With blender on, add oil in a slow, steady stream until well blended.
Add tarragon, shallot, salt and pepper.
Blend to combine.
Preheat oven to 450*F (230*C).
Pat fillet dry with paper toweling.
Place thyme, rosemary, peppercorns and salt in a small food processor or blender.
Whirl to crush.
Place mixture on waxed paper.
Roll fillet in mixture until entirely coated.
Place on a rack in a roasting pan.
Sprinkle remaining herb mixture over top of fillet.
Roast fillet in heated 450*F (230*C) oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145*F (60*C).
for medium-rare.
Remove from oven.
Let rest 10-15 minutes before carving.
If serving cold, cool to room temperature and then refrigerate.
Serve with Herbed Mustard Sauce.
Servings: 8
Time preparation: 5 min.
Time total: 70 min.