Filet Mignon with Parmesan Crust

Filet Mignon with Parmesan Crust


  • 2 tablespoons butter at room temperature
  • 2 tablespoons panko flour (or toasted, crumbled)
  • Lemon thyme sprigs to taste (leaves only)
  • Zest half a Tahiti lemon to taste
  • 1 tablespoon freshly grated Parmesan
  • 2 filet mignon medallions
  • Salt and black pepper to taste
  • 1 coffee spoon of fennel seeds
  • 1 tablespoon of olive oil

Preparation mode

  1. Gather all the ingredients;
  2. In a bowl, add the butter, panko flour, lemon thyme sprigs, lemon zest, grated Parmesan, mix well until it forms a dough, and set aside;
  3. In another container, place the medallions and season with salt, pepper, and fennel;
  4. In a skillet, heat the oil and sear the meats;
  5. Transfer to a baking sheet and let it rest for a few minutes;
  6. Model the Parmesan dough in the sizes of the medallions and place on top of each, pressing lightly;
  7. Bake in a preheated oven at 180°C until golden (you can use the grill);
  8. Now just serve.

Serve with a salad, or with mashed potatoes.

Add crushed chestnuts in the paste that will go over the medallions, it brings an even more intense crunch.

Enjoy your meal!

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