- 8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into serving 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
- Preheat broiler.
- 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 degrees 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.