Herb Pepper-Encrusted Beef Fillet

Directions

1. 1
   Chill evaporated milk in freezer for 10 minutes.
2. 2
   Combine tarragon vinegar and Dijon mustard in a blender.
3. 3
   Pour in chilled milk.
4. 4
   With blender on, add oil in a slow, steady stream until well blended.
5. 5
   Add tarragon, shallot, salt and pepper.
6. 6
   Blend to combine.
7. 7
   Preheat oven to 450*F (230*C).
8. 8
   Pat fillet dry with paper toweling.
9. 9
   Place thyme, rosemary, peppercorns and salt in a small food processor or blender.
10. 10
    Whirl to crush.
11. 11
    Place mixture on waxed paper.
12. 12
    Roll fillet in mixture until entirely coated.
13. 13
    Place on a rack in a roasting pan.
14. 14
    Sprinkle remaining herb mixture over top of fillet.
15. 15
    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).
16. 16
    for medium-rare.
17. 17
    Remove from oven.
18. 18
    Let rest 10-15 minutes before carving.
19. 19
    If serving cold, cool to room temperature and then refrigerate.
20. 20
    Serve with Herbed Mustard Sauce.