2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil.
2. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
3. Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
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|Serving Size: 1 Serving (1210g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1878 (67%)|
|Amt Per Serving||% DV|
|Total Fat 208.7g||278 %|
|Saturated Fat 83.2g||416 %|
|Monounsaturated Fat 90.9g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 748.4mg||230 %|
|Sodium 1331mg||46 %|
|Potassium 3548mg||93 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.9g|
|Protein 213.3g||305 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2810
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