Filet Au Poivre

By katiemwilson

Ingredients

• 3 T olive oil
• 1 T chopped parsley
• 1 T chopped shallots
• 1 T coarse sea salt
• 1 T herbes de Provence
• 1 small jalapeno pepper, chopped (optional)
• 4 1/2 lbs beef tenderloin
• 3 T coarsly ground black pepper
• 4 1/2 pounds beef tenderloin

Details

Servings 12

Preparation

Step 1

One day before serving, in a small bowl, combine all ingredients except meat and ground pepper. Rub mixture evenly all over tenderloin. Sprinkle black pepper over the fillet and pat so it stays on. Place meat in dish, cover and refrigerate overnight. Preheat oven to 425. Place tenderloin on middle rack and roast for 25-35 minutes, or until temp reaches 120-125 on a meat thermometer. Transfer meat onto a large, shallow plate. Place in freezer for 45 minutes to 1 hour until the meat is stiff enough to be sliced. Using a sharp knife, cut the meat slightly on the bias, into very thin slices. Arrange on a bed of greens and serve with Dijon mustard on the side.