Ingredients:

• 4 × 6–8 oz center-cut filet mignon steaks (about 2 inches thick)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, smashed
• 4 fresh rosemary sprigs
• Kosher salt and freshly cracked black pep

Herb Crust

• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 garlic cloves, minced
• 4 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Remove steaks from the refrigerator 30–45 minutes before cooking. Pat very dry and season generously with salt and pepper on all sides.
2. Heat a cast-iron skillet over high heat until very hot. Add olive oil.
3. Sear the steaks 2–3 minutes per side until a deep brown crust forms.
4. Add butter, smashed garlic, and rosemary sprigs to the pan. Baste the steaks with the melted butter for about 1 minute.
5. Remove steaks from the pan. Brush the top of each steak generously with Dijon mustard.
6. Press a thick, even layer of the herb crust firmly onto the mustard-coated top of each steak.
7. Return the crusted steaks to the skillet (crust side up) or place on a baking sheet.
8. Finish in a preheated 400°F (200°C) oven for 8–12 minutes (until internal temperature reaches 130°F for medium-rare).
9. Rest the steaks for 5–10 minutes before slicing.

Herb Crust

1. Combine panko breadcrumbs, Parmesan cheese, chopped parsley, rosemary, thyme, and minced garlic in a bowl.
2. Pour in the melted butter and mix until it resembles wet sand.
3. Season with salt and pepper.
4. Set aside.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2026-05-13

Last Modified: 2026-05-13

This recipe provided to you by:

https://www.cruisingearth.com