Low Sugar Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

Few cuts of beef feel as celebratory as filet mignon, and this version takes it somewhere truly special with a fragrant paste of rosemary, thyme, parsley, garlic, and a hint of turmeric pressed right onto the meat before it finishes in a hot oven. The technique — a hard sear on every surface followed by a quick roast — builds a deep, caramelized crust while keeping the center buttery and tender. Every single ingredient here is exactly what it sounds like, which is great news if you're keeping a close eye on what goes into your food and want to avoid hidden sweeteners that can sneak into marinades, spice blends, and restaurant sauces. The herb paste comes together in minutes with nothing but fresh aromatics and olive oil, so there's no guesswork and no label-reading required. A squeeze of lemon at the end brightens everything up and lets the natural richness of the beef shine without any added glaze or sweet finish. This is the kind of dinner that feels like a special occasion even on a Tuesday night.

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Ingredients

4 servings

4 filet mignon steaks (about 6 oz each, 1 ½ inches thick)
1 ½ tsp kosher salt
¾ tsp black pepper, freshly ground
2 tbsp extra virgin olive oil, divided

For the herb crust

2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped
3 cloves garlic, minced
½ tsp ground turmeric
1 tbsp extra virgin olive oil

For serving

flaky sea salt, for finishing (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the filets dry with paper towels, then season all over with the kosher salt and black pepper. Let them sit at room temperature for 10 minutes while you prepare the herb crust.
2
In a small bowl, combine the rosemary, thyme, parsley, garlic, turmeric, and 1 tbsp olive oil. Stir until the mixture forms a coarse, cohesive paste.

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