Chestnut Free Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

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 meat before it finishes in a hot oven. The technique here is smart and reliable — a screaming-hot sear builds a deep, caramelized crust on every surface, including the edges, before the herb topping goes on and the whole skillet slides into the oven to finish gently. That two-stage cooking method means you get a beautifully browned exterior and a rosy, tender center without any guesswork. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your dinner. The finishing touches — a pinch of flaky sea salt and a bright squeeze of lemon — are completely optional but genuinely elevate the whole plate. This is the kind of meal that feels like a steakhouse splurge but comes together in your own kitchen with nothing more than a skillet and a handful of fresh herbs.

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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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