Filet of Beef with Mustard-Herb Crust

Filet of Beef with Mustard-Herb Crust

Looking for a twist to beef fillet? Check out this herb and mustard flavored beef for warm dinner.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

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*
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 640
    • (Calories from Fat 330),
  • Total Fat 36g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 120mg;
  • Sodium 1040mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 48g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.