Mustard-Crusted Filet Mignon
A tender but less flavorful cut of meat, filet mignon, or tenderloin, benefits greatly from aggressive flavors such as mustard and bacon. This is sure to impress.
- 3 tablespoons extra-virgin olive oil
- 2 (8-ounce) filets mignons, preferably cut from the center
- Salt and pepper, to taste
- ½ cup fresh, not dry, bread crumbs
- 2 strips bacon, finely minced
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon finely minced fresh chives
Heat the oil in a heavy pan on medium-high until barely smoking. Season the filets with salt and pepper, and brown well on all sides. Remove from the pan, and blot the meat dry with paper towels.
Preheat oven to 400°F. Mix together the remaining ingredients, and divide over the tops of the filets.
Place the filets in a baking pan. Bake for about 7 minutes for medium-rare, or to desired doneness. Let rest for 5 minutes, and serve.
The tenderloin is so named because it is the most tender muscle in the cow and comes from the loin of the animal. This muscle does almost no work and therefore is underdeveloped and tender. A general rule of thumb is muscles that work hard (legs, shoulders, etc.) are tougher and require slow, moist cooking, while other muscles are more tender and can be cooked quickly over high heat.