Pepper-and-Herb-Crusted Filet
Balsamic vinegar enhances this most tender cut of beef and adds richness to the pan juices. Ingredients Directions Step 1 Preheat your oven to 450ºF. In a small
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Cooking tools:
- Food processor
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Cast iron skillet
- Dutch oven
- Tongs
- Cutting board
- Carving knife
- Oven
- Stove
Ingredients
- 8 garlic cloves, peeled
- 2 tablespoons coarse sea salt
- 1/3 cup extra virgin olive oil, plus 2 tablespoons for searing
- 1 tablespoon Condimento Barili Exclusivi, plus more for drizzling
- 1 tablespoon fresh coarsely cracked black pepper
- 2 tablespoons fresh thyme leaves
- 1/4 cup fresh rosemary needles from a 3- or 4-inch sprig
- 2 tablespoons grainy mustard
- One 3-pound center-cut beef tenderloin, trimmed as needed
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