Seared Fillet Mignon with Onion, Garlic and Fresh Thyme Crust

Let me just start by saying that i love, love , love my butcher Philip with Fresh Cuts Butcher and Seafood. I lived in NYC for 20 years and never had filet mignon quite like what Philip sells. It's a treat , yes, but a worthy one!
This was a little special meal i cooked for family and friends and came out quite delicious. Just a quick sear to the fillets and then a lovely top added to it and cooked under the boiler for a couple of minutes. It was so good, even my son wanted more!!!!
The topping idea came from my foodie friend Chef Danny Campo with In Danny's Kitchen when i was asking him for something different to do with a fillet, and i will thank him forever for this one... amazing!!!
I served it over a bed of arugula, sauteed asparagus and truffled roasted baby potatoes.
Enjoy!

Printable Recipe - click here
Ingredients:
4 6-8 oz fillets, at room temperature
2-4 tablespoons olive oil
salt and pepper to taste

Topping:
3 tablespoons olive oil
1 large onion, chopped or thinly sliced
4 cloves garlic, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon dijon mustard
1 cup bread crumbs
salt and pepper

Make topping first. Heat olive oil in a skillet. Add onions and cook for about 3-5 minutes until soft. Add garlic and cook about 2 minutes. Add thyme, bread crumbs, salt and pepper and stir it well ( it should be a little moist from olive oil, mustard and onions). Set aside.

Heat cast iron skillet. Add 2 tablespoons olive oil. Add fillets and cook for about 3-4 minutes per side, cooking all sides. Transfer to baking dish and let it rest a few minutes.
Turn boiler on. Divide topping by 4 and pile up a quarter of topping on each fillet. Place it under boiler for 1-2 minutes, keeping a close eye, so it won't burn. Remove from boiler and serve it hot.