Lactose 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 worthy as filet mignon, and this version delivers serious steakhouse energy right from your own kitchen. The entire recipe is built around olive oil, fresh herbs, and bold aromatics — no butter basting, no cream-based sauces, nothing that would cause a problem for anyone avoiding dairy. That's genuinely rare for a preparation this luxurious, since so many classic filet recipes lean on butter at every stage. The herb crust is the real star here: rosemary, thyme, parsley, and garlic come together with a touch of turmeric into a fragrant paste that gets pressed onto each steak before it finishes in a hot oven. The result is a beautifully caramelized exterior with a tender, rosy center — especially if you pull it at that 130–135°F sweet spot for medium-rare. A quick rest on the cutting board lets the juices redistribute so every slice stays incredibly moist. A squeeze of lemon at the end cuts through the richness and ties the whole plate together in the most effortless way.

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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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