Mustard-Crusted Filet Mignon
A tender but less flavorful cut of meat, filet mignon, or tenderloin, benefits greatly from aggressive flavors such as mustard and bacon. This is sure to impress.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 3 Tbsp. extra-virgin olive oil
- 4 small filets mignons (4 oz. each)
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1⁄2 cup fresh bread crumbs
- 2 strips bacon, finely minced
- 1 Tbsp. Dijon mustard
- 1 garlic clove, peeled and minced
- 1 Tbsp. fresh thyme
- Preheat oven to 400°F.
- Heat the oil in a heavy pan on medium-high until barely smoking. Season the filets with salt and pepper, and brown well on all sides. Remove from the pan, and blot the meat dry with paper towels.
- Mix together the remaining ingredients, and divide over the tops of the filets.
- Place the filets in a medium baking pan. Bake for about 7 minutes for medium-rare, or 9 minutes for medium. Let rest for 5 minutes.