Summary

Ingredients

• 500 g beef fillet (s)
• 2 handfuls herbs, mixed
• salt and pepper
• 1 ½ tablespoon mustard, medium hot to hot, rotisseur works too
• 2 tablespoon olive oil
• 2 tablespoon butter or clarified butter
• rosemary
• thyme

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Instructions

1. If necessary, wash the herbs, spin dry and chop finely.
2. Cut the beef fillet lengthways, place it 1 cm above the board, do not cut through completely, fold the thick top piece backwards, cut further 1 cm above the board, fold the thicker top piece backwards again and cut. A large flat slice of beef fillet is obtained. Knock it flat with a platter or saucepan, season with salt and pepper and spread evenly with mustard. Spread the chopped herbs on the mustard layer. Roll up the meat into an even roll and wrap tightly with kitchen twine. Season the filet roll with salt and pepper and fry in hot oil. Don`t forget the two ends.
3. Add the butter, rosemary and thyme sprigs, sprinkle the meat with the butter (glaze), then remove and place along with the herbs on a baking sheet lined with aluminum foil. The film can look a bit crumpled, then the heat can circulate better later.
4. Cook in a preheated oven at 120 ° C for approx. 45 - 50 minutes. The roast can withstand a resting phase at 70 - 80 ° C without losing any of its quality.
5. A celery and potato puree or a sweet potato puree, both flavored with truffle butter, go perfectly with it. Parsley root and potato puree is also very tasty with it.
6. Note: If you don`t want to use aluminum foil, you can use parchment paper or baking paper. If salt is used, it is recommended for health reasons. For some time now there has also been aluminum foil on which the side facing the food is covered with baking paper, which is also recommended.