Lupin Free 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 somewhere truly special with a fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric pressed right onto the top of each steak before it finishes in a hot oven. The technique here is smart — a screaming-hot skillet builds a deep, caramelized crust on every surface before the herb crust ever touches the heat, locking in all that buttery tenderness the cut is famous for. Because the ingredient list is built entirely around fresh herbs, good olive oil, and quality beef, there's nothing hidden to worry about — no flour-based coatings, no legume-derived fillers, just clean, bold flavors from start to finish. That matters more than people realize, since lupin flour has quietly made its way into many spice blends, marinades, and crusting mixes sold at the store. Finishing with a pinch of flaky sea salt and a squeeze of lemon right before serving cuts through the richness and makes every bite feel restaurant-worthy. Rest the steaks for the full five minutes — it's the step most home cooks skip, and it's the one that makes the biggest difference in juiciness. This is the kind of dinner that looks like it took all day but comes together with focused effort and a handful of pantry staples.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!