MSG 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 herb-crusted version delivers a steakhouse-worthy experience entirely from your own kitchen. The crust is built from fresh rosemary, thyme, parsley, and garlic — real, whole ingredients that bring bold, layered flavor without any powdered seasoning blends or flavor enhancers that can sneak MSG into an otherwise clean dish. A touch of turmeric adds warmth and a gorgeous golden hue to the paste, making each filet look as impressive as it tastes. The technique is straightforward: a hard sear in a screaming-hot skillet locks in the juices, then the herb paste goes on before the whole pan slides into a hot oven to finish. Resting the meat after roasting is the quiet secret that keeps every slice tender and perfectly juicy. A squeeze of lemon and a pinch of flaky sea salt at the end brighten everything up without complicating the plate. Whether you're cooking for a special occasion or just treating yourself, this is the kind of recipe that makes you feel like you really know what you're doing.

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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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