If you have
a heavy-duty roasting pan, sear the filets right in the pan on the stove.
Otherwise, use a large, heavy-based skillet. Serves 10
extra-virgin olive oil
dried savory, finely crumbled
dried thyme, finely crumbled
filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
oil for sautéing
ground black pepper
In a small
bowl, mix together the mustard, olive oil, savory, and thyme.
meat of all excess fat and silverskin.
filet in half to make two equal pieces about 7 inches long.
one piece with the broad double-pieced butt portion and a thinner piece that
tapers to a small tip.
tapered tip under and tie with twine to fashion two equally thick roasts.
roast at 2-inch intervals.
oven to 450°F.
heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat.
enough vegetable oil to just cover the bottom of the pan.
filets dry, salt them generously, and lay them in the pan; cook without
disturbing them until the bottoms are a rich brown.
beef and sear the other sides.
take about 4 minutes per side (there are three or four sides per roast) to get
a good sear.
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
after 15 minutes; roasting time will vary depending on searing time.)
filets from the oven and let them rest in a warm spot for at least 15 minutes
or at room temperature.
information (per serving): Calories (kcal): 430, Fat (kcal): 23, Fat Calories
(g): 200, Saturated Fat (g): 7, Protein (g): 51, Monounsaturated Fat (g): 10,
Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 5, Sodium (g): 790,
Cholesterol (g): 140, Fiber (g): 1.