Herb Pepper-Encrusted Beef Fillet

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“This is a delicious treat! I would enjoy this with a baked potato, salad, and some bread. Give it a try, I know you will love it!”
1hr 10mins

Ingredients Nutrition


  1. Chill evaporated milk in freezer for 10 minutes.
  2. Combine tarragon vinegar and Dijon mustard in a blender.
  3. Pour in chilled milk.
  4. With blender on, add oil in a slow, steady stream until well blended.
  5. Add tarragon, shallot, salt and pepper.
  6. Blend to combine.
  7. Preheat oven to 450*F (230*C).
  8. Pat fillet dry with paper toweling.
  9. Place thyme, rosemary, peppercorns and salt in a small food processor or blender.
  10. Whirl to crush.
  11. Place mixture on waxed paper.
  12. Roll fillet in mixture until entirely coated.
  13. Place on a rack in a roasting pan.
  14. Sprinkle remaining herb mixture over top of fillet.
  15. 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).
  16. for medium-rare.
  17. Remove from oven.
  18. Let rest 10-15 minutes before carving.
  19. If serving cold, cool to room temperature and then refrigerate.
  20. Serve with Herbed Mustard Sauce.

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