Herb beef fillet roll

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 2 handfuls of mixed herbs
• salt and pepper
• 1 ½ tbsp mustard, medium hot to hot, rotisseries also work
• 2 tbsp olive oil
• 2 tbsp butter or clarified butter
• rosemary
• Thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

sliced, filled with herbs and cooked at low temperature in the oven

If necessary, wash the herbs, spin dry, and chop finely. Cut the beef fillet lengthwise, placing 1 cm above the board, but not cutting all the way through. Fold the thick upper piece back, cut another 1 cm above the board, fold the thicker upper piece back again, and cut. This will create a large, flat slice of beef fillet. Flatten it slightly further with a flattener or saucepan, season with salt and pepper, and spread evenly with mustard. Spread the chopped herbs over the mustard layer. Roll the meat into an even roll and wrap tightly with kitchen string. Season the fillet roll with salt and pepper and sear it all over in hot oil, not forgetting both ends. Add the butter, rosemary, and thyme sprigs, drizzle the meat with the butter (to glaze), then remove it from the oven and place it, along with the herbs, on a baking sheet lined with aluminum foil. The foil can be a little crumpled so that the heat can circulate better later. Finish cooking in a preheated oven at 120°C (top/bottom heat) for about 45-50 minutes. The roast can also stand a resting period at 70-80°C (158-176°F) afterward without losing any of its quality. Celery and potato mash or sweet potato mash, both flavored with truffle butter, goes perfectly with this dish. Parsley root and potato mash is also delicious. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper. If salt is used, this is recommended for health reasons. Aluminum foil lined with baking paper on the side closest to the food has also been available for some time, and this is also recommended.