Mustard-Crusted Filet Mignon, Any ideas on how to make this better?

Ingredients:

• 1 (4-ounce) package Dijon mustard
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped garlic
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 2 (6-ounce) filet mignon steaks, about 1 inch thick

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine the mustard, parsley, thyme, rosemary, garlic, olive oil, salt, and pepper. Mix well.
3. Spread the mustard mixture evenly over the filet mignon steaks.
4. Place the steaks on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 15-20 minutes, or until the steaks are cooked to your desired doneness.
6. Let the steaks rest for 5 minutes before slicing and serving.

Tips to Enhance the Recipe:

• Use high-quality mustard: Dijon mustard is a classic choice, but consider using a grainy or whole-grain mustard for a more pronounced flavor.
• Add some spice: Incorporate a pinch of cayenne pepper or paprika into the mustard mixture for a touch of heat.
• Marinate the steaks: To infuse the steaks with even more flavor, marinate them in the mustard mixture for several hours or overnight.
• Use fresh herbs: The fresh herbs add a vibrant and aromatic element. Use your favorites or experiment with different combinations.
• Broil the steaks: For a crispy crust, broil the steaks for a few minutes after roasting.
• Add a side of flavorful sauce: Serve the steaks with a creamy horseradish sauce, a rich mushroom sauce, or a tangy red wine reduction.
• Pair with roasted vegetables or mashed potatoes: Roast some vegetables or make a creamy mashed potato accompaniment to complement the rich flavor of the steaks.
• Experiment with different cuts of steak: While filet mignon is a classic choice, you can try other cuts such as ribeye, New York strip, or top sirloin.

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Kroger Recipes

Mustard-Crusted Filet Mignon

www.kroger.com/r/mustard-crusted-filet-mignon-recipe/175050

Any ideas on how to make this better?

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