Eosinophilic Esophagitis Friendly Herb-Crusted Filet Mignon
Filet mignon is already one of the most naturally elegant cuts of beef, and this herb-crusted version turns it into a genuinely showstopping meal without relying on any of the common trigger ingredients that make dining out such a gamble. The crust is built entirely from fresh rosemary, thyme, parsley, garlic, and a touch of turmeric blended with olive oil — nothing processed, nothing hidden, just bold and aromatic flavor pressed right into the meat. A screaming-hot sear in the skillet builds that irresistible caramelized crust before the oven finishes the job low and slow, locking in every bit of juiciness. Resting the steaks after roasting is a small step that makes a huge difference, letting the temperature settle and the juices redistribute so every slice is tender and perfectly cooked through. A squeeze of lemon at the table brightens the whole plate and cuts through the richness in the most satisfying way. This is the kind of recipe that feels indulgent and celebratory while staying completely within a clean, carefully managed ingredient list — proof that eating with restrictions doesn't mean eating without joy.
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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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