Citrus Free Herb-Crusted Filet Mignon
Few cuts of beef feel as special-occasion as filet mignon, and this herb-crusted version delivers a steakhouse-worthy experience right from your own kitchen. A fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed onto each seared filet before a quick roast in a screaming-hot oven locks everything in. The result is a beautifully browned crust on the outside and a tender, blush-pink center that practically melts when you cut into it. For anyone navigating a citrus-free lifestyle, this recipe is a natural fit — the flavor comes entirely from fresh herbs, garlic, and good olive oil, with no citrus juice or zest hiding in the marinade or sauce. The optional lemon wedges listed for serving are easy to skip without losing a single thing, since the herb crust is bold and aromatic enough to stand completely on its own. Resting the steaks after roasting is the one step you don't want to rush — it's what keeps every bite juicy all the way through. Finish with a pinch of flaky sea salt and you've got a genuinely impressive plate that looks far harder to pull off than it actually is.
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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)
Can be omittedlemon
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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