Heat the olive oil in a small pan. Add the shallots and cook slowly stirring with a wood spoon until caramelized (medium brown colored). Add the balsamic vinegar and cook until liquid is reduced by half, then add the herbs, salt and pepper and bread crumb mix until it form a paste. Cool and reserve.

Add olive oil to an oven-safe sauté pan on medium high heat. Seared the filet on both side (skin side up first) for 2 minutes. Then lightly brush filets with mustard and top with the herb crust, pressing down to cover whole filet. Finish in the oven for 10 minutes at 400 degrees.