Capsaicin Free Herb-Crusted Filet Mignon
Few cuts of beef feel as celebratory as filet mignon, and this herb-crusted version delivers a steakhouse-worthy experience right from your own kitchen. The aromatic paste of rosemary, thyme, parsley, and garlic pressed onto each sear-crusted filet creates a fragrant, golden coating that makes every bite feel genuinely special. For anyone avoiding capsaicin, classic steak recipes can be a minefield of spice rubs, chili-spiked marinades, and peppercorn sauces — this one sidesteps all of that without sacrificing a single ounce of flavor. A touch of turmeric adds warmth and a beautiful golden hue to the crust without any heat whatsoever. The technique here is straightforward but precise: a hard sear in a hot skillet builds a deep, caramelized crust, and a short roast in the oven brings the center to a perfect medium-rare. Resting the steaks before slicing lets the juices redistribute, so every cut is as tender and juicy as it should be. A squeeze of lemon and a pinch of flaky sea salt at the end brighten everything up and make this dish feel effortlessly elegant.
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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.
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