Gratinated Filet Steak with Herb Crust

Preheat the oven to 180 °C (top and bottom heat).

Finely crumble the toast bread (without crust) and mix thoroughly with parsley, rosemary, salt, pepper and a little lemon juice.

Cut the beef tenderloin into 4 equally sized steaks and pat briefly dry.

Heat oil in a pan until very hot and sear the filet steaks for about 2 minutes on each side; then remove and season with steak seasoning.

Brush the top of the steaks thinly with mustard, spread the herb crumbs on top and press down lightly.

Bake the steaks in the oven for about 10 minutes, until the crust is golden.

Let the meat rest briefly and serve with roasted potatoes and a mushroom sauce to taste.