Ingredients Jump to Instructions ↓

  1. 1/4 cup whole-grain Dijon mustard

  2. 3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)

  3. 1 Tbsp extra-virgin olive oil Vegetable oil, for browning

  4. 1 oven-ready, tied fillet of beef roast (4 lb)

  5. 1 tsp kosher salt Freshly ground black pepper

Instructions Jump to Ingredients ↑

  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. Planning Tip: Horseradish sauce can be made up to 2 days ahead and refrigerated.


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