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Herb Pepper-Encrusted Beef Fillet

1 (3 pound) beef fillet, trimmed
1/2 teaspoon dried thyme
1 1/2 tablespoons dried rosemary
2 tablespoons whole black peppercorns
1 teaspoon salt
Herbed Mustard Sauce (recipe follows)

1. Preheat oven to 450*F (230*C).
2. Pat fillet dry with paper toweling.
3. Place thyme, rosemary, peppercorns and salt in a small food processor or blender. Whirl to crush. Place mixture on waxed paper. Roll fillet in mixture until entirely coated. Place on a rack in a roasting pan. Sprinkle remaining herb mixture over top of fillet.
4. Roast fillet in heated 450*F (230*C) oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145*F (60*C). for medium-rare. Remove from oven. Let rest 10 to 15 minutes before carving. If serving cold, cool to room temperature and then refrigerate.
5. Serve with Herbed Mustard Sauce.

Makes 8 servings.

Herbed Mustard Sauce:

1/4 cup evaporated milk

1/4 cup tarragon vinegar

2 tablespoons grainy Dijon mustard

1/2 cup vegetable oil

2 tablespoons chopped fresh tarragon

1 finely chopped shallot

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1. Chill evaporated milk in freezer for 10 minutes.
2. Combine tarragon vinegar and Dijon mustard in a blender. Pour in chilled milk. With blender on, add oil in a slow, steady stream until well blended. Add tarragon, shallot, salt and pepper. Blend to combine.