Gut Friendly 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 even further with a fragrant herb crust that makes every bite genuinely special. The paste of fresh rosemary, thyme, parsley, and garlic pressed onto each steak before it hits the oven is deeply aromatic and packed with polyphenols that support a happy gut. Turmeric adds a warm, earthy note while bringing its well-known anti-inflammatory properties to the table — a quiet upgrade that works beautifully without overpowering the beef. The cooking method here is smart: a hard sear in olive oil builds a gorgeous crust, then a short roast finishes the interior gently so the meat stays tender and juicy rather than tough or dry. Resting the steaks before cutting is a small but essential step that keeps all those flavorful juices right where you want them. A squeeze of lemon at the end brightens everything and aids digestion in the most effortless way. Clean, whole-food ingredients from start to finish mean you get a restaurant-worthy dinner that your body will genuinely thank you for.

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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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