Fresh Herb & Panko Crusted Filet Mignon with Parsnip Puree and Brown Butter Sage Sauce

Fresh Herb & Panko Crusted Filet Mignon with Parsnip Puree and Brown Butter Sage Sauce ingredients

• 4 6-oz filet mignon steaks
• 2 tbsp dijon mustard
• 0.75 cup Panko breadcrumbs
• 0.25 cup fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary
• 0.5 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1.5 lbs parsnips
• 0.5 cup heavy cream
• 2 tbsp unsalted butter
• 0.5 tsp salt
• 0.125 tsp white pepper
• 0.5 cup unsalted butter
• 12 large fresh sage leaves
• 1 tbsp lemon juice
• 0.25 tsp salt

How to make Fresh Herb & Panko Crusted Filet Mignon with Parsnip Puree and Brown Butter Sage Sauce

1. Prepare the Parsnip Puree: Place the diced parsnips in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly.
2. Transfer the cooked parsnips to a food processor or use an immersion blender. Add 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Blend until very smooth and creamy. Keep warm.
3. Prepare the Herb & Panko Crust: In a shallow dish, combine 3/4 cup Panko breadcrumbs, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix well.
4. Pat the filet mignon steaks dry with paper towels. Evenly spread 1/2 tablespoon of Dijon mustard over the top and sides of each steak. Press each mustard-coated steak firmly into the herb and Panko mixture, ensuring a thick, even crust adheres.
5. Preheat your oven to 400°F (200°C). Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place the crusted filets in the hot skillet, crust-side down.
6. Sear the crusted filets for 3-4 minutes until the Panko crust is golden brown and crispy. Flip the steaks to sear the other side for 1-2 minutes to lightly brown, but focus on the main crust.
7. Transfer the skillet to the preheated oven. Roast for 8-12 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare, 135-140°F for medium).
8. While the steaks are roasting, prepare the Brown Butter Sage Sauce: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown color and smells nutty, about 5-7 minutes. Be careful not to burn it.
9. Remove the brown butter from the heat and immediately add 12 large fresh sage leaves and 1 tablespoon lemon juice. The sage will crisp slightly in the residual heat. Stir in 1/4 teaspoon salt.
10. Remove the filets from the oven and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes.
11. To serve, spoon a generous mound of parsnip puree onto each plate. Place a rested, crusted filet mignon on top or alongside the puree. Drizzle generously with the warm Brown Butter Sage Sauce, ensuring some sage leaves are spooned over each steak.

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