Parmesan-Herb Crusted Filet Mignon
This simple parmesan-herb crust adds extra decadence to your filet mignon. Pair with 1917 Cabernet Sauvignon for a romantic steakhouse-style dinner at home.
Servings: 6 servings
Ingredients
- 6 6 oz. Omaha Steaks Butcher’s Cut Filet Mignons, thawed
- 2 tablespoons Omaha Steaks Seasoning
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1/4 cup fresh herbs, minced (we used thyme, oregano, and chives)
- 1 tablespoon garlic paste
- 1/3 to 1/2 cup olive oil, enough to make a moist, coarse, crumble
Instructions
- Preheat your grill to medium-high heat.
- Season your steaks with the steak seasoning.
- Mix the breadcrumbs, Parmesan cheese, herbs, and garlic.
- Slowly add olive oil until the mixture becomes a moist, coarse crumble.
- Grill the filet mignon steaks for 3-4 minutes, then flip.
- After flipping the steaks, top them with the herb crumble.
- Grill 3-4 minutes for medium-rare doneness of 130-135° Fahrenheit per a meat thermometer. For a different steak doneness, refer to the Omaha Steaks cooking chart.
- Let your steaks rest for 10 minutes, serve, and enjoy!