Herb-Crusted Filet Mignon

D'Artagnan | Yield: Serves 4
Soft mixed herbs and tangy Dijon mustard make a fresh and flavorful coating for our wagyu filet mignon in this easy recipe that’s great for a weeknight.
Herb & Mustard Crusted Filet Mignon Recipe | D’Artagnan

Ingredients

  • Neutral oil 
  • 4 Wagyu Beef Filet Mignon
  • Kosher salt & freshly ground black pepper
  • ½ cup finely chopped fresh flat leaf parsley
  • ¼ cup finely chopped mixed soft herbs, we used tarragon, chervil, thyme, and dill
  • 3 tablespoons Dijon mustard

Preparation

  1. Remove steaks from the fridge about 30 minutes before you cook. Preheat oven to 450 degrees F.
  2. Heat about 2 tablespoons of neutral oil in a heavy, oven-proof skillet over high heat. Season steaks on both sides with salt and pepper. Sear until nicely browned, about 3 minutes on each side. Remove steaks to a rimmed plate.
  3. Stir together parsley and mixed herbs then spread in an even layer on a large plate. Brush edges of steaks with Dijon mustard then roll in the herb mixture. Place steaks back in pan and put into the oven until an instant-read thermometer inserted into the center of a steak registers 125 degrees F (for medium-rare). Rest steaks for 10 minutes before serving.