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*
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Steps
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.
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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.
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