1 beef fillet (3 pounds), trimmed
1/2 teaspoon dried thyme
1-1/2 tablespoons dried rosemary
2 tablespoons whole black peppercorns
1 teaspoon salt
Herbed Mustard Sauce (recipe follows)
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 to 15 minutes before carving. If serving cold, cool to room temperature and then refrigerate.
Serve with Herbed Mustard Sauce.
Makes 8 servings.
Herbed Mustard Sauce:
1/4 cup evaporated milk
1/4 cup tarragon vinegar
2 tablespoons grainy Dijon mustard
1/2 cup vegetable oil
2 tablespoons chopped fresh tarragon
1 finely chopped shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
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.