Carrageenan Free Herb-Crusted Filet Mignon
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 touch of turmeric pressed right onto the seared surface. The technique here is deliberate and rewarding — a screaming-hot skillet builds a deep, caramelized crust on every face of the steak before the oven finishes the job gently and evenly. Carrageenan, a thickener and stabilizer found in many processed sauces, marinades, and even some packaged meats, has no place in this recipe — every single ingredient is whole and straightforward, so you know exactly what you're eating. The herb crust locks in moisture and perfume while the filet roasts to a blushing medium-rare, and a brief rest on the cutting board lets the juices redistribute beautifully. A pinch of flaky sea salt and a squeeze of lemon at the end cut through the richness and make the whole plate sing. This is the kind of dinner that feels like a restaurant splurge but comes together in your own kitchen with nothing fussy or hidden in the ingredient list.
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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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