Fillet of Beef with Herb Crust

For the fillet of beef with herb crust, preheat the oven to 220 °C (convection oven not suitable). Wash the herbs and shake dry, pluck off the leaves or needles and chop finely. Peel and finely dice the garlic. Heat 1 tablespoon of oil in a pan and lightly toast the breadcrumbs in it. Mix with the herbs and the lemon zest. Whisk the egg whites lightly and stir in the herb mixture. Season with salt and pepper.

In a frying pan, heat the remaining oil and butter and sear the beef tenderloin thoroughly on all sides. Season with pepper and brush with the mustard. Spread the herb mixture over the fillet. Reduce the oven temperature to 100 °C.

Place the fillet on a deep baking tray or in an ovenproof dish and cook in the hot oven (bottom) for 25-30 minutes until pink. Remove the herb-crusted beef tenderloin from the oven and let it rest, covered, for 3-4 minutes before cutting.

Preparation Tip:

The herb-crusted fillet of beef goes well with fried potatoes or a potato gratin.

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