Cinnamon 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 as filet mignon, and this herb-crusted version delivers a restaurant-quality result with a surprisingly straightforward process. The crust is built from fresh rosemary, thyme, parsley, and garlic blended with olive oil and a touch of turmeric, giving each steak a fragrant, golden cap that looks as impressive as it tastes. A hard sear in a screaming-hot skillet locks in the juices and builds that deep, caramelized crust before the whole pan moves into a hot oven to finish — a classic steakhouse technique that's easy to replicate at home. Because the flavors here come entirely from fresh herbs, garlic, and good olive oil, there's no need to scan labels or worry about hidden warming spices sneaking into your meal. Everything on the ingredient list is clean and straightforward, which is exactly what you want when you're cooking something this elegant. A five-minute rest and a pinch of flaky sea salt at the end are the only finishing touches needed before serving alongside bright lemon wedges. This is the kind of dish that makes a quiet weeknight feel like a celebration.

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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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