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.)