🥩 Prepare the meat: Season the tenderloin with salt and pepper, then brown it on all sides for 5 minutes in a hot pan with olive oil. Set aside.

🌿 Roughly chop the pistachios and mix them in a bowl with the breadcrumbs, parsley, and melted butter.

🖌️ Brush the entire surface of the fillet with mustard.

🌰 Coat it with the pistachio/breadcrumb mixture, pressing well to ensure the crust adheres.

🔥 Place the fillet in a baking dish and bake for 20 to 25 minutes (depending on how cooked you like it).

⏳ Let rest for 5 minutes under aluminum foil before slicing into thick slices.

💡 Tip to make this recipe easier

To help the crust adhere even better, let the meat cool slightly after searing before adding the mustard and pistachio mixture.

🔄 Ingredient swap

👉 You can substitute cashews or hazelnuts for the pistachios to vary the flavors.

🔥 Cooking tip

For tender, tender cooking, use a probe: remove the filet mignon from the oven when the core temperature reaches 63-65°C (pink) or 68-70°C (medium).