Seed Oil 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 delivers a steakhouse-worthy experience entirely from your own kitchen. The entire recipe relies on extra virgin olive oil — a cold-pressed fruit oil that stands apart from the industrially processed seed and vegetable oils that dominate most restaurant kitchens and bottled marinades. That single swap matters more than it might seem, because the fat you cook in carries flavor and affects how the crust develops, and olive oil brings a clean, grassy richness that genuinely complements the beef. A coarse paste of rosemary, thyme, parsley, garlic, and a touch of turmeric gets pressed onto each seared filet before a quick roast finishes the job — the result is a fragrant, golden crust over a tender, blush-pink center. The technique of searing hard on the stovetop first, then transferring to a hot oven, builds that deep mahogany bark without overcooking the interior. A short rest on the cutting board lets the juices redistribute, so every slice stays impossibly juicy. A pinch of flaky sea salt and a squeeze of lemon at the end are optional, but they make the whole plate sing.

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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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