Roasted Herb Fillet of Beef with Horseradish Sauce Recipe

Recipe Ingredients

Herb Fillet of Beef

• 1⁄4 cup whole-grain Dijon mustard
• 3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)
• 1 Tbsp extra-virgin olive oil
• Vegetable oil, for browning
• 1 oven-ready, tied fillet of beef roast (4 lb)
• 1 tsp kosher salt
• Freshly ground black pepper

Horseradish Sauce

• 1 cup reduced-fat sour cream
• 1⁄2 cup cream-style horseradish sauce
• 11⁄2 Tbsp chopped parsley
• 11⁄2 tsp honey mustard
• Freshly ground black pepper

Recipe Preparation

1. Heat oven to 450°F. In a small bowl, mix mustard, herbs and olive oil.

2. Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 4 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.

3. Roast the beef 15 to 20 minutes or until an instant-read thermometer inserted in center registers 125°F, for medium-rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.

4. Meanwhile, to make Horseradish Sauce, whisk all ingredients in a medium bowl until blended.

5. Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.