Herb-Crusted Filet with Lemon-Caper Butter

Herb-Crusted Filet with Lemon-Caper Butter ingredients

• 2 each filet mignon steaks, 1.5-inch thick
• 1 tbsp olive oil
• 0.5 cup Panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp fresh thyme leaves, chopped
• 0.5 tsp garlic powder
• 1 tsp Dijon mustard
• 0.5 tsp salt
• 0.25 tsp black pepper, freshly ground
• 4 tbsp unsalted butter
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 tbsp capers, drained and roughly chopped
• 1.5 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

How to make Herb-Crusted Filet with Lemon-Caper Butter

1. Preheat your oven to 400°F (200°C). Pat the filet mignon steaks completely dry with paper towels to prepare for seasoning and searing.
2. In a shallow dish, combine 0.5 cup Panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 teaspoon chopped fresh thyme, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly.
3. Lightly spread 1 teaspoon of Dijon mustard over the top surface of each filet mignon. This acts as a binder for the herb crust.
4. Press the mustard-coated side of each filet into the herb breadcrumb mixture, ensuring a generous and even coating. Gently pat the crust to adhere it to the meat.
5. Heat 1 tablespoon of olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering. Carefully place the crusted filets into the hot skillet, herb-crusted side up.
6. Sear the non-crusted side of the filets for 3-4 minutes until a deep golden-brown crust forms. Do not flip them yet.
7. Transfer the skillet to the preheated oven. Bake for 8-12 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness. The herb crust will become golden and crisp.
8. While the steaks bake, prepare the lemon-caper butter. In a small saucepan, melt 4 tablespoons of unsalted butter over medium-low heat. Add 1 minced small shallot and 1 minced garlic clove, and sauté for 2-3 minutes until fragrant and softened.
9. Stir in 1 tablespoon of drained and chopped capers and 1.5 tablespoons of fresh lemon juice. Simmer gently for 1 minute to allow the flavors to meld. Remove from heat.
10. Once cooked, remove the skillet from the oven and transfer the filets to a cutting board. Tent them loosely with foil and let them rest for 5-7 minutes. This allows the juices to redistribute, keeping the steak tender.
11. Pour the warm lemon-caper butter over the rested herb-crusted filets. Garnish with 1 tablespoon of fresh chopped parsley before serving immediately.

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