Celery Free Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

Few cuts of beef command the table quite like a perfectly cooked filet mignon, and this herb-crusted version takes it somewhere truly special. A fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed onto each seared steak before a quick roast in a screaming-hot oven locks everything in. The result is a deeply caramelized crust on the outside with a buttery, rosy center that feels like a steakhouse splurge from your own kitchen. Because every ingredient here is straightforward and naturally free of celery in any form — no stocks, no mirepoix bases, no hidden aromatics — you can cook with total confidence. The technique of searing first and finishing in the oven gives you precise control over doneness, and that five-minute rest at the end is non-negotiable for keeping every bite juicy. A squeeze of lemon and a pinch of flaky salt at the finish brighten the richness just enough to make the whole plate sing.

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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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