Pistachio Free Herb-Crusted Filet Mignon
Few cuts of beef feel as special-occasion worthy as filet mignon, and this herb-crusted version delivers a restaurant-quality experience right from your own kitchen. A fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed onto each steak before it finishes roasting, creating a deeply aromatic crust that's as beautiful as it is flavorful. The technique here is smart — a screaming-hot sear locks in the juices and builds that gorgeous mahogany crust, while a quick oven roast brings everything to a perfect medium-rare without overcooking. Resting the steaks for five minutes after they come out of the oven is the move that keeps every slice tender and juicy. A finishing pinch of flaky sea salt and a squeeze of lemon brighten the whole plate in a way that feels effortlessly elegant. Because the entire dish is built around fresh herbs, garlic, and good olive oil, there's no need to scan labels or worry about hidden nut ingredients sneaking into your dinner. This is the kind of meal that makes a Tuesday feel like a celebration.
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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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