Filets Mignons with Orange Fennel Crust |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These steaks pair nicely with the roasted Potato Wedges with Rosemary Butter and are, conveniently, roasted at the same oven temperature. Ingredients:
1/4 cup fine dry bread crumbs |
1/2 teaspoon fennel seeds, coarsely chopped |
1/2 teaspoon finely grated fresh orange zest |
2 tablespoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
4 (1 1/4-inch-thick) filets mignons (beef tenderloin steaks; about 7 oz each) |
4 teaspoons dijon mustard |
Directions:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well.
3. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.
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