Oats Free Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

Few dinners feel as genuinely special as a perfectly cooked filet mignon, and this herb-crusted version delivers that steakhouse experience right from your own kitchen. A fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed onto each seared steak before a quick roast in the oven, creating a crust that's aromatic, golden, and packed with flavor. The technique here — a hard sear in a screaming-hot skillet followed by oven finishing — builds a deep, caramelized crust on every surface without overcooking the tender center. Resting the steaks after roasting is the quiet secret that keeps every slice juicy and rosy all the way through. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based coatings, relying entirely on fresh herbs and olive oil to do the heavy lifting. A squeeze of lemon and a pinch of flaky sea salt at the finish brighten everything up and make the whole plate feel restaurant-worthy. It's the kind of recipe that looks impressive but follows a straightforward, repeatable process you'll want to come back to again and again.

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!