Filets Mignons with Orange Fennel Crust

Name: Filets Mignons with Orange Fennel Crust
Yield: 4 servings
Ingredients: 1 1/4 cup fine dry bread crumbs; 1 1/2 teaspoon fennel seeds, coarsely chopped; 1 1/2 teaspoon finely grated fresh orange zest; 1 2 tablespoons olive oil; 1 3/4 teaspoon salt; 1 1/2 teaspoon black pepper; 1 4 (1 1/4-inch-thick) filets mignons (beef tenderloin steaks; about 7 oz each); 1 4 teaspoons Dijon mustard

From the kitchen of Carly

Tender filet mignon seared until golden, then crowned with a crunchy bread crumb crust perfumed with fennel and bright orange zest. The mustard base adds subtle depth to each luxurious bite. Elegant enough for company, simple enough for a weeknight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup fine dry bread crumbs
11/2 teaspoon fennel seeds, coarsely chopped
11/2 teaspoon finely grated fresh orange zest
12 tablespoons olive oil
13/4 teaspoon salt
11/2 teaspoon black pepper
14 (1 1/4-inch-thick) filets mignons (beef tenderloin steaks; about 7 oz each)
14 teaspoons Dijon mustard

Instructions

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 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.