Herb-Coated Filet Mignon

http://www.eatingwell.com/recipes/herb_coated_filet_mignon.html

From EatingWell:  EatingWell Serves Two

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.

2 servings | Active Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 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

Preparation

1. Preheat broiler.
2. Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
3. 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.
4. 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.

Nutrition

Per serving : 222 Calories; 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

Exchanges: 3 1/2 lean meat