Ingredients
1 1/2
cups fine soft bread crumbs (about 3 slices bread)
1/4
cup olive oil
1/4
cup finely chopped fresh parsley
2
tablespoons finely chopped fresh mint leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
4
center-cut beef filet mignons, 1 3/4 inch thick (8 oz each)
Salt and pepper, if desired
1
tablespoon olive oil
1
tablespoon butter
3
tablespoons Dijon mustard*
Preparation
In small bowl, mix bread crumbs, 1/4 cup oil, the parsley, mint, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
Adjust oven rack so top of beef will be 4 to 6 inches from heat. Set oven control to broil.
Sprinkle beef with salt and pepper if desired. In 10-inch ovenproof skillet, heat 1 tablespoon oil and the butter over medium-high heat until butter is melted and no longer sizzles. Cook beef in oil mixture 5 minutes or until browned. Flip and cook 10 minutes longer or until brown and meat thermometer inserted in center of beef reads 145°F (medium-rare).
Divide mustard among beef, spreading evenly over tops. Spoon about 1/4 cup topping evenly over each filet. Use pancake turner to press down on topping so it sticks to filets. Broil 2 minutes or until bread crumbs are lightly browned.
Remove beef from oven and allow to stand 5 minutes before serving.
