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Herb Dusted Filet of Beef




Source of Recipe


From Viognier's Executive Chef Scott Giambastiani


List of Ingredients




1 ea. beef filet, boned, weighing 2 pounds, cleaned and tied
1 tbsp. dijon mustard
1/2 cup bread crumbs
2 tbsp. Italian parsley, coarsely chopped
1/2 tsp. herbs de provence
1 clove garlic, minced
1 quart beef stock, rich and gelatinous
2-3 tbsp. Dijon mustard
4 tbsp. butter


Recipe



In a food processor bowl, combine the breadcrumbs, Italian parsley, Herbs de Provence and garlic. Process until the garlic and parsley are finely chopped. Set aside. May be made ahead and refrigerated overnight.
Place the beef on a piece of plastic wrap. Brush both sides of the loin with 1 tbsp. of Dijon mustard. Coat lightly all around with the herb crust.
Place the beef on a roasting rack. Roast in a preheated 350 F. oven until it reaches an internal temperature of 125 F. at the thickest end of the loin. Cooking time is between 25 and 45 minutes. Remove roast from roasting rack and allow to rest for 10-15 minutes before slicing. Slice into thin slices and arrange on plate or platter. Salt lightly and spoon sauce over the meat.


Beef Sauce
In a saucepan, reduce the beef stock to about 1 cup. Whisk in the mustard to taste and the 4 tbsp. of butter. Season with salt if needed and black pepper.

Serves 8.