Herb-crusted filet mignon

Start this crusted filet mignon recipe by preheating the oven to 180°C. Take the zest from the lime then squeeze it.

Prepare the crust. Tear the herbs then mix them with the almond powder, finely crushed peanuts, lime zest and ½ tsp. teaspoon of freshly ground pepper. Beat the eggs with the mustard, salt and pepper then add them to the mixture.

Prepare the sauce. Mix them with the cream, lime juice, chopped aromatic herbs and olive oil.

Cover the baking tray with parchment paper and make a rectangle slightly larger than the filet mignon with the crust mixture. Place the filet mignon in the center then place the remaining preparation on the filet mignon to cover it completely. Make 1 small hole on each side then bake for 30 to 35 minutes.

Let the meat rest in the turned off oven - or at room temperature wrapped in foil - for 5 to 7 minutes before serving with the sauce.