Filets Mignons With Orange Fennel Crust

• 1/4 cup fine dry bread crumbs
• 1/2 teaspoon fennel seeds, coarsely chopped
• 1/2 teaspoon finely grated fresh
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 (1 1/4-inch-thick) filets mignons (beef tenderloin steaks; about 7 oz each)
• 4 teaspoons Dijon mustard

1. Put oven rack in upper third of oven and preheat oven to 500u0b0F.
2. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well.
3. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.

bread crumbs, fennel seeds, olive oil, salt, black pepper, filets mignons, mustard

Taken from www.epicurious.com/recipes/food/views/filets-mignons-with-orange-fennel-crust-232971 (may not work)