Roasted Filet of Beef

1. 1

   Remove excess fat, chain (the tough narrow muscle running along the tenderloin), and silverskin from the beef, then cut in half crosswise to form two shorter roasts.

2. 2

   Tie both pieces in 1 inch intervals with kitchen twine.

3. 3

   In a medium bowl, stir together the mustard, olive oil, garlic, herbs and pepper until smooth.

4. 4

   Sprinkle half the salt over the beef, then slather with the mustard mixture.

5. 5

   Place the beef in a plastic bag and refrigerate for at least 3 hours or up to overnight.

6. 6

   Let the beef stand at room temperature for 1 hour before you start cooking.

7. 7

   Preheat the oven to 450F Place a rack in a roasting pan.

8. 8

   Wipe excess marinade off the beef and discard.

9. 9

   Sprinkle the remaining salt over the beef.

10. 10

    Heat 2 tablespoons of the canola oil in a large skillet over medium high heat.

11. 11

    Add one of the beef pieces and turn to sear on all sides until well browned.

12. 12

    Transfer to a roasting pan and repeat with the other piece of beef.

13. 13

    Place the pan in the oven and roast until the internal temperature registers 125 F for medium rare, about 20 minutes.

14. 14

    Check the beef after 15 minutes just to be sure.

15. 15

    Remove from the oven and transfer to a cutting board.

16. 16

    Let rest for 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.