Herb-Coated Filet Mignon

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Herb-Coated Filet Mignon

Herb-Coated Filet Mignon

It doesn’t get much easier than this. If you can turn on your broiler, chop some herbs and open a jar of mustard then you have a simple and elegant dish. Turn it into a meal by adding sauteed spinach and half a baked potato with reduced-fat sour cream and prepared horseradish.

Serves 2

Prep Time 10 min

Total Time 25 min.

Ingredients

  • 8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoon chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
  • 1 teaspoon Dijon mustard

Cooking Directions

Step 1

Preheat broiler.

Step 2

Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.

Step 3

Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.

Step 4

Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.


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