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.

Makes 2 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 222 calories; 13 g fat (4 g sat, 6 g mono); 75 mg cholesterol; 1 g carbohydrate; 25 g protein; 0 g fiber; 184 mg sodium; 328 mg potassium.

Nutrition bonus: Selenium (39% daily value), Zinc (33% dv).

Exchanges: 3 1/2 lean meat

0 Carbohydrate Servings

We had this for a Valentine's Day dinner. It was quick, easy and delicious. The herb coating made for an interesting and attractive presentation. Filet mignon is expensive but the reasonable quantity still made it an affordable meal for a special occasion.

Frances, Bethesda, MD