Barley Free Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

Few cuts of beef feel as special-occasion worthy as filet mignon, and this herb-crusted version delivers a restaurant-quality experience right from your own kitchen. The steaks get a bold, aromatic coating of fresh rosemary, thyme, parsley, and garlic blended with a touch of turmeric and olive oil — a combination that perfumes the whole kitchen as it roasts. A hard sear in a screaming-hot skillet locks in the juices and builds that gorgeous, deep-brown crust before the oven finishes the job to a perfect medium-rare. Because the entire recipe relies on fresh herbs, quality beef, and olive oil, there's nothing hidden to worry about — no grain-based fillers, binders, or coatings that could sneak in unwanted ingredients. Resting the filets after roasting is the quiet secret that keeps every slice tender and juicy all the way through. A finishing pinch of flaky sea salt and a squeeze of lemon bring the whole plate together with a brightness that cuts through the richness beautifully. Whether you're cooking for a celebration or just treating yourself on a Tuesday, this is the kind of meal that makes the effort feel completely worth it.

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!