Almond Free Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

Few cuts of beef command the table the way a perfectly cooked filet mignon does, and this herb-crusted version takes it to another level entirely. A fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed right onto each steak before it finishes in a hot oven, building a savory, aromatic crust that looks as impressive as it tastes. The technique here is smart — a screaming-hot skillet sear locks in the juices and builds that deep, caramelized exterior before the oven gently brings everything to a perfect medium-rare. Because the entire dish is built around fresh herbs, garlic, and good olive oil, there are absolutely no nuts involved at any stage, making it a genuinely worry-free choice for anyone navigating tree nut sensitivities. A finishing pinch of flaky sea salt and a squeeze of lemon brighten the whole plate without competing with the richness of the beef. This is the kind of recipe that feels like a steakhouse splurge but comes together in your own kitchen with straightforward ingredients and a clear, confident method.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!