Filets Mignons With Orange Fennel Crust  These steaks pair nicely with the roasted Potato Wedges with Rosemary Butter and are, conveniently, roasted at the same oven temperature.
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Stir together breadbread
n.  A staple since prehistoric times, bread is made from flour, water (or other liquid) and usu...
(Click for more details) crumbs, fennelfennel
[FEHN-uhl]There are two main types of this aromatic plant, both with pale green, celerylike stems an...
(Click for more details) seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well.

Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon saltsalt
Today salt is inexpensive and universally available, but that wasn't always the case. Because o...
(Click for more details) and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skilletskillet
see  FRYING PAN ...
(Click for more details) over moderately high heat until hot but not smoking, then searsear
To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in ...
(Click for more details) steaks until browned well on bottom, 3 to 4 minutes. Remove skilletskillet
see  FRYING PAN ...
(Click for more details) from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with breadbread
n.  A staple since prehistoric times, bread is made from flour, water (or other liquid) and usu...
(Click for more details) crumb mixture. Transfer skilletskillet
see  FRYING PAN ...
(Click for more details) to oven and roastroast
n.  1. A piece of meat such as a RIB ROAST that's large enough to serve more than one pe...
(Click for more details) steaks, without turning over, 5 minutes for medium-rare.

Makes 4 servings.