Fructose 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 version takes it even further with a fragrant crust of rosemary, thyme, parsley, and garlic pressed right into the surface before it finishes in a hot oven. The technique — a hard sear on both faces and the edges, then a roast to finish — builds a deep, caramelized crust while keeping the center buttery and tender. A touch of turmeric in the herb paste adds a subtle warmth and gorgeous color without any sweeteners, sauces, or marinades that could sneak in unwanted sugars. Every single ingredient here is naturally free of fructose, so there's no label-reading anxiety, no swapping anything out, and no compromise on flavor. A squeeze of lemon at the table brightens the whole plate and keeps things feeling fresh and light. This is the kind of recipe that looks like it came out of a steakhouse kitchen but comes together in your own skillet with straightforward, clean ingredients.

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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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