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Filet of Beef with Mustard-Herb Crust

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Filet of Beef with Mustard-Herb Crust
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4
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Looking for a twist to beef fillet? Check out this herb and mustard flavored beef for warm dinner.

Ingredients

Topping

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

Beef

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*

Directions

  • 1 In small bowl, mix bread crumbs, 1/4 cup oil, the parsley, mint, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • 2 Adjust oven rack so top of beef will be 4 to 6 inches from heat. Set oven control to broil.
  • 3 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).
  • 4 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.
  • 5 Remove beef from oven and allow to stand 5 minutes before serving.
Tips  

Why it Works: The Heat is On Mustard seed, which is ground to make the yellow ballpark condiment as well as the fancy brown variety, is a member of the cabbage family. Like its relatives, broccoli and Brussels sprouts, mustard can be quite potent if not prepared correctly. The offending ingredient responsible for its notorious smell—isothiocyanate—is activated by heat and water. This chemical is released when ground mustard is mixed with hot water or when cabbage is overcooked. Although pleasantly sharp in small amounts, mustard can be chokingly strong if too much is used. To avoid overpowering your guests, remember that once heated, ground mustard or crushed mustard seed gets hotter as it stands.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
330
)
Daily Value
Total Fat
36g
56%
(
Saturated Fat
10g
48%
,
Trans Fat
1g
)
Cholesterol
120mg
40%
Sodium
1040mg
44%
Potassium
710mg
20%
Total Carbohydrate
31g
10%
(
Dietary Fiber
1g
5%
,
Sugars
3g
)
Protein
48g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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