Recipe courtesy of EatingWell.com

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.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
  • Nutrition Info
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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 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme

1 teaspoon Dijon mustard

Directions

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