HERB PEPPER-ENCRUSTED BEEF FILLET

Steps:

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