Active Time

　　15 min

　　Total Time

　　20 min

　　These steaks pair nicely with the roasted Potato Wedges with Rosemary Butter and are, conveniently, roasted at the same oven temperature.

　　

Ingredients

Makes 4 servings

　　1/4 cup fine dry bread crumbs

　　1/2 teaspoon fennel seeds, coarsely chopped

　　1/2 teaspoon finely grated fresh orange zest

　　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

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 500°F.

　　

Step 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.

　　

Step 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.