Filet mignon in a herb crust, cream mustard sauce

Roasted filet mignon covered in a fresh herb crust and served with a creamy mustard sauce. Sleek, high in protein, and keto friendly.

Ingredients

1 kg of pork tenderloin (or beef according to preference)

3 tablespoons chopped fresh herbs (parsley, thyme, rosemary)

2 tablespoons of whole-grain mustard

50g butter

100ml thick crème fraîche

Salt and pepper

2 tablespoons of olive oil

Instructions

1. Preheat the oven to 200°C (static heat). Remove the fillet from the refrigerator 20–30 minutes before cooking to temper it.
2. Generously salt and pepper the fillet. Heat 2 tablespoons of olive oil in an ovenproof pan over high heat and sear the fillet for 2–3 minutes per side until nicely browned.
3. Remove the pan from the heat, brush the fillet with whole-grain mustard then press the chopped fresh herb mixture over the entire surface to form the crust.
4. Place in the oven and roast for 18–25 minutes depending on thickness and desired doneness (aim for around 60–65°C for tender pork). Let rest 5–10 minutes under foil before slicing.
5. While the meat is resting, deglaze the pan with a little crème fraîche, add the butter and reduce gently to obtain a creamy sauce; adjust the seasoning.
6. Slice the fillet into medallions, drizzle with creamy mustard sauce and serve immediately with roasted greens or celeriac puree.

Variants

• Nut crust: add chopped hazelnuts to the crust (not suitable for nut-free diets).
• Beef version: use a beef fillet for rare and tender cooking.
• Wine sauce: deglaze with a little red wine instead for a more pronounced sauce.

Tips

• Let the meat rest after cooking for a clean, juicy cut.
• Use fresh herbs for a more aromatic crust.
• Check internal cooking with a thermometer for accuracy (60–65°C for tender pork).

FAQ