Herb-Crusted Beef Fillet

I finally have access to a barbecue grill. One friend of the recently formed cooking group was generous to lend his place to cook and uses his barbecue grill. My other cooking groups do not even an outdoor grill although my Taiwanese has an indoor grill. My friend is from Computer Science and a minor in Physics. He is not really considered as a physicist but he still hangs out with us. He decided to make herb-crusted beef fillet, a recipe taken from a popular wine store in Quebec. He did this recipe three times, but still he didn't manage to make it correctly. It still tasted good. This dish is best done with fresh herbs and a food processor. The herbs here were not minced with a food processor as he does not have one.

Serves 6

Preparation Time : 20 mins

Grilling Time : 30 - 40 mins
Printable Recipe

Ingredients

900g beef fillet

2 garlic cloves

2 tbsp fresh rosemary

2 tbsp fresh thym

1 tbsp fresh savory

1 tbsp fresh tarragon

2 tbsp Dijon Mustard

Salt and pepper

Fresh Herb Butter

1/4 cup butter, softened

1 tbsp fresh rosemary

1 tbsp fresh thym

1 tsp fresh savory

1 tsp tarragon

Procedure

1. For the herb crust, mince garlic and all the fresh herbs in a food processor.

2. Using a brush, spread Dijon mustard all over the beef fillet. Season with salt and pepper. Coat the beef with minced herbs.

3. Preheat the grill and oil the barbecue grid. Grill the beef for 15-20 mins per side or to your desire doneness.

4. Meanwhile, prepare the fresh herb butter. Mince all the herbs in a food processor. In a small bowl, combine butter with herbs.

5. Remove beef fillet from heat and cool for 5-10 mins. Serve with fresh herb butter.