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. Wash and spin dry the mixed herbs. Chop them finely.
2. Place the beef fillet on a cutting board. Make a horizontal cut about 1 cm above the board, cutting three-quarters through without cutting all the way. Fold back the top piece. Make another horizontal cut 1 cm above the board and fold back that piece, creating a large flat sheet of beef.
3. Pound the beef sheet flat with a meat mallet or the bottom of a heavy pan. Season with salt and pepper. Spread the mustard evenly over the surface. Distribute the chopped herbs evenly on top.
4. Roll the beef tightly from one long side to form a log. Wrap the roll tightly with kitchen twine to secure it. Season the outside with salt and pepper.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef roll on all sides and both ends until browned, 10-12 minutes total.
6. Add 2 tablespoons of butter, rosemary sprigs, and thyme sprigs to the pan. Tilt the pan and baste the meat with the melted butter for 1-2 minutes.
7. Transfer the beef roll and all pan contents to a baking sheet lined with aluminum foil.
8. Bake in a preheated oven at 120 °C (248 °F) for 45-50 minutes.
9. Remove from oven. The roast can be kept warm at 70-80 °C (158-176 °F) without quality loss, or serve immediately.