DIRECTIONS:

1 In a small bowl, mix together the mustard, olive oil, savory,and thyme.

2 Trim the meat of all excess fat and silverskin. Cut the filetin half to make two equal pieces about 7 inches long. You’ll have one piece withthe broad double-pieced butt portion and a thinner piece that tapers to a smalltip. Tuck the tapered tip under and tie with twine to fashion two equally thickroasts. Tie each roast at 2-inch intervals.

3 Heat the oven to 450 degreesF. Heat a heavy-duty roasting pan or large Dutch oven or skillet overmedium-high heat. Pour in enough vegetable oil to just cover the bottom of thepan. Pat the filets dry, salt them generously, and lay them in the pan; cookwithout disturbing them until the bottoms are a rich brown. Turn the beef andsear the other sides. It will take about 4 min. per side (there are three orfour sides per roast) to get a good sear.

4 When the filets are seared,transfer them to a cutting board, brush them with the mustard and herb mix, andthen generously grind fresh pepper over them. Put a rack in the roasting pan,lay the meat on the rack, and roast until the internal temperature reaches 120degrees F for medium rare, about 20 min. (Check after 15 min.; roasting timewill vary depending on searing time.) Remove the filets from the oven and letthem rest in the warm spot for at least 15 min. before slicing. Serve warm or atroom temperature.

Servings: 10 Nutrition Facts

Serving size: 1serving Amount Per Serving Calories 817.03 Calories FromFat 605.57 % Daily Value Total Fat 67.36g 103% Saturated Fat26.35g 131% Cholesterol 190.51mg 63% Sodium 235.96mg 9%

Percentdaily values based on a 2000 calorie diet. Potassium828.30mg 23% Nutrition information calculated from recipeingredients. Carbohydrates 1.05g 0% T