Saturday, October 25, 2014
Inquirer Daily News

Herb-Crusted Stuffed Fillet Of Beef


Makes 6 to 8 servings
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons cracked black peppercorns
1 tablespoon chopped flat-leaf parsley leaves
2 cups plain bread crumbs
1 (5-pound) fillet of beef
1/2 cup Boursin or Alouette cheese
4 tablespoons Dijon mustard


1. Preheat the oven to 400 degrees.
2. Combine the thyme, rosemary, peppercorns, parsley and bread crumbs in a bowl; set aside.
3. Cut and pull away all the external fat from the fillet. With a sharp knife, remove the silver skin. Butterfly the fillet by making a long horizontal cut through the center of the meat, stopping three-quarters of the way through so the meat will remain in one piece. Open the top of the fillet and lay it flat as you would an open book. Stuff the fillet by spreading the cheese in a long line down the center. Close" top and tie the meat with kitchen twine at 1 1/2-inch intervals using double knots. Finish by wrapping the twine around the length of the roast and tying a double knot.
4. Season the meat with salt and pepper. Brush all sides with a thin coating of mustard and roll in reserved herb crumbs. Place in a roasting pan.
5. Roast until the meat's internal temperature reaches 130 degrees for medium rare, about 22 minutes (120 degrees for rare, about 18 minutes; 135 to 140 degrees for medium, 24 to 26 minutes). Fillet should not be cooked more then medium.
6. Remove fillet from the oven, tent with foil, and let rest for 5 minutes. Cut into 3/4-inch slices and serve.
Note: Cooking time may appear brief, but butterflying a fillet doubles the surface area, quickening the cooking. Also, a stuffed fillet cooks faster then a whole unstuffed one.
Per serving (based on 8 servings): 710 calories, 71 grams protein, 22 grams carbohydrates, 1 gram sugar, 31 grams fat, 184 milligrams cholesterol, 531 milligrams sodium, 1 gram fiber.

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