Fillet of beef with herb-mustard crust

Name: Fillet of beef with herb-mustard crust
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Ingredients: 3 TABLESPOONS coarse mustard; 4 TABLESPOONS Oil; 1 TEASPOON clear honey; 1/2 bunch Tarragon; 7-10 Tbsp black pepper; 400 g Tomatoes; 1 young garlic bulb; 1 kg Fillet of beef; 7-10 Tbsp Salt; 1 kg floury cooking potatoes (e.g. Afra); 100 ml Milk; 25 g Butter; 150 g Fresh cream; 7-10 Tbsp grated nutmeg

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 4

3 TABLESPOONS coarse mustard
4 TABLESPOONS Oil
1 TEASPOON clear honey
1/2 bunch Tarragon
7-10 Tbsp black pepper
400 g Tomatoes
1 young garlic bulb
1 kg Fillet of beef
7-10 Tbsp Salt
1 kg floury cooking potatoes (e.g. Afra)
100 ml Milk
25 g Butter
150 g Fresh cream
7-10 Tbsp grated nutmeg

Directions

1
Place a baking tray in the preheated oven (electric cooker: 80 °C/ circulating air: not suitable/ gas: not suitable). Mix mustard, 2 tablespoons of oil and honey. Wash tarragon, dab dry, put something aside for garnishing.
2
Finely chop the rest, stir into the mustard cream and season with pepper. Wash, clean and halve the tomatoes. Halve the garlic. Wash the meat and dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan.
3
Sear the beef fillet on all sides. Add tomatoes and garlic, also fry. Put meat, tomatoes and garlic on the preheated baking tray. Spread the fillet with the mustard cream. Season tomatoes with salt.
4
Cook in the preheated oven for about 4 hours. Do not open the oven door during this time. Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes.
5
Warm milk and butter. Drain the potatoes and let them evaporate briefly. Mash with crème fraîche and milk mixture to a puree. Season with salt and nutmeg. Serve the fillet of beef with tarragon set aside.
6
Serve immediately together with the puree.