Rosemary-Mustard Filet Mignon

This recipe is from my friend Nancy.

  • 4 filets mignon, about 1-1/2 inches thick (6 oz. ea.)
  • salt and pepper
  • 1-1/2 cups breadcrumbs or panko crumbs
  • 2 tbsp. finely-chopped rosemary
  • 2 tbsp.minced parsley
  • 1-3/4 cups lemon juice
  • 1-1/2 tbsp.butter
  • 4 tsp.chopped onion
  • 1 tsp.minced garlic
  • 2 tbsp. hot English or Dijon mustard

Pat meat dry. Season with salt & pepper. Mix breadcrumbs, rosemary, parsley and lemon juice in shallow pan. Melt 1 tbsp.butter, add onion and garlic, stirring frequently, about 4 minutes.

Add to crumbs. Melt remaining butter in skillet. Add meat and brown it 2-1/2 minutes per side. Preheat broiler.

Brush meat on both sides with mustard. Dip in flavored crumbs to cover. Broil until crumbs are golden brown - about 2 minutes a side. (This recipe also works wonderfully with thick pork chops, if baked at 425° for about 30 minutes.)

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