High Fructose Corn Syrup Free Herb-Crusted Filet Mignon
Filet mignon is already one of the most luxurious cuts you can put on a plate, and this herb-crusted version takes it somewhere truly special. A fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed onto each steak before a quick roast in a screaming-hot skillet, building layers of flavor that feel restaurant-worthy without a single drop of anything processed or sweetened. For anyone navigating labels and ingredient lists, this recipe is a breath of fresh air — every component is a whole, recognizable ingredient, so there's nothing hidden to worry about. The technique is straightforward: a hard sear on the stovetop locks in the juices, then the oven finishes the job to a perfect medium-rare. A five-minute rest and a pinch of flaky sea salt at the end make all the difference between a good steak and a genuinely great one. Serve with lemon wedges to brighten the richness of the beef and the herby crust, and you've got a dinner that feels like a real occasion.
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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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