1/4 cup whole-grain mustard
3 Tbsp extra-virgin olive oil
1 Tbsp. dried rosemary, finely crumbled
1 Tbsp. dried thyme, finely crumbled
1 filet of beef
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper
In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. 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.
3 Tbsp extra-virgin olive oil
1 Tbsp. dried rosemary, finely crumbled
1 Tbsp. dried thyme, finely crumbled
1 filet of beef
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper
In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. 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.
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