Orange Fennel Crusted Beef Tenderloin

Orange Fennel Crusted Beef Tenderloin

  • Prep: 10 min
  • Cook Time: 9 min
  • Total: 19 min
  • Serving: 4
The fresh orange zest give the filets a whole new favor.


  • 1/4 cup fine dry bread crumbs
  • 1/2 teaspoon fennel seeds, coarsely chopped
  • 1 tablespoon 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


  1. Put oven rack in upper third of oven and preheat oven to 500°F.
  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.
  4. 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.
  5. Remove skillet from heat and turn steaks over with a spatula.
  6. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture.
  7. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.

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