Herb-Coated Filet Mignon

Herb-Coated Filet Mignon

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From the EatingWell Kitchen

It doesn't get much easier than this. If you can turn on your broiler, chop some herbs and open a jar of mustard then you have a simple and elegant dish. Turn it into a meal by adding sauteed spinach and half a baked potato with reduced-fat sour cream and prepared horseradish.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
  • 1 teaspoon Dijon mustard

Preparation

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  • Ready In

  1. Preheat broiler.
  2. Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
  3. Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.
  4. Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.

Nutrition information

  • Per serving: 199 calories; 10 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 25 g protein; 17 mcg folate; 74 mg cholesterol; 0 g sugars; 150 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 2 mg iron; 194 mg sodium; 418 mg potassium
  • Carbohydrate Servings: 0

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