It doesn't get much easier than this. If you can turn on your broiler, chop some herbs and open a jar of mustard then you have a simple and elegant dish. Turn it into a meal by adding sauteed spinach and half a baked potato with reduced-fat sour cream and prepared horseradish.
Active Time: 10 minutes |
Total Time: 25 minutes
8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
1 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
1 teaspoon Dijon mustard
Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.
Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.
Per serving :
12 g Fat;
4 g Sat;
6 g Mono;
75 mg Cholesterol;
1 g Carbohydrates;
25 g Protein;
0 g Fiber;
184 mg Sodium;
328 mg Potassium