Herb Pepper-Encrusted Beef Fillet Recipe
Description: This Herb Pepper-Encrusted Beef Fillet is a culinary delight, perfect for indulging in a savory feast! Paired wonderfully with a baked potato, crisp salad, and freshly baked bread, it promises to tantalize your taste buds and leave you craving more. Give this recipe a try, and I guarantee you’ll fall in love with its robust flavors!
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Keywords: Winter, Weeknight, Oven, Less than 4 Hours, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Filet of beef |
| 1/2 | Dried thyme |
| 1 1/2 | Dried rosemary |
| 2 | Whole black peppercorns |
| 1 | Salt |
| 1/4 | Evaporated milk |
| 1/4 | Tarragon vinegar |
| 2 | Stone ground Dijon mustard |
| 1/2 | Fresh tarragon |
| 2 | Shallot |
| 1 | Salt |
| 1/2 | Black pepper |
Instructions:
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Begin by chilling the evaporated milk in the freezer for approximately 10 minutes to ensure it’s adequately cold.
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In a blender, combine the tarragon vinegar and Dijon mustard until well mixed.
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Gradually pour in the chilled evaporated milk with the blender running, ensuring it’s thoroughly incorporated.
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With the blender still on, slowly add the oil in a steady stream until the mixture is emulsified and creamy.
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Add the fresh tarragon, shallot, salt, and black pepper to the blender and blend until all the ingredients are combined into a smooth sauce. Set aside.
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Preheat your oven to 450°F (230°C) to ensure it’s adequately heated for roasting.
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Pat the beef fillet dry with paper towels to remove any excess moisture.
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In a small food processor or blender, combine the dried thyme, dried rosemary, whole black peppercorns, and salt. Pulse until the mixture is coarsely ground.
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Spread out the herb mixture on a sheet of waxed paper and roll the beef fillet in it until it’s evenly coated with the herb crust.
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Place the coated fillet on a rack set inside a roasting pan, then sprinkle any remaining herb mixture over the top.
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Roast the fillet in the preheated oven for approximately 40 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers an internal temperature of 145°F (60°C) for medium-rare doneness.
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Once cooked to your desired level, remove the fillet from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and flavorful result.
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If serving the beef fillet cold, allow it to cool to room temperature before refrigerating.
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Serve this delectable Herb Pepper-Encrusted Beef Fillet with the prepared Herbed Mustard Sauce for an extra burst of flavor that perfectly complements the rich, savory meat.
This recipe promises to elevate any dining experience with its succulent beef, fragrant herbs, and zesty mustard sauce. Enjoy the exquisite flavors and savor every bite of this gourmet masterpiece! 🍖🌿
