Filets Mignons with Orange Fennel Crust

Filets Mignons with Orange Fennel Crust
Photo by Romulo Yanes


  • 4 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 4 1 1/4-inch-thick filets mignons (beef tenderloin steaks; about 7 oz each)
  • ½ teaspoon black pepper
  • ¾ teaspoon salt
  • ½ teaspoon fennel seeds
  • ¼ cup fine dry bread crumbs
  • + 1 more ingredients
    • ½ teaspoon fresh orange zest

Put oven rack in upper third of oven and preheat oven to 500°F. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoo...

View full recipe at Epicurious


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