Summary

Ingredients

• 1.2 kg beef fillet (s)
• 3 tablespoon oil
• 1 tablespoon mustard, medium hot
• 3 sprigs rosemary (fresh)
• 3 sprigs thyme (fresh)
• 5 stalks parsley (fresh)
• 5 tablespoon breadcrumbs
• 2 tablespoon parmesan, grated
• Salt and pepper, black
• 80 g butter
• 2 teaspoons peppercorns, green

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat (150 ° C with circulating air).
2. Wash the beef fillet and pat dry. Rub with the mustard and with salt and black pepper. Then cut the fillet into 3 - 4 cm thick slices and season the cut surfaces lightly with salt and pepper.
3. Chop the herbs very finely. Melt the butter and mix the herbs with the breadcrumbs, the parmesan and a little salt, pepper and the green peppercorns. Let this breading simmer briefly and then set aside.
4. Heat the oil in a pan and sear the fillet slices on both sides for a good one and a half minutes. Place the seared steaks side by side in an ovenproof dish and coat with the breading - a good 1 cm thick. Place in the hot oven for about 15 minutes. Then take it out and arrange on plates.
5. It goes well with rosemary potatoes, gnocchi and green salad.