Tree Nut Free Herb-Crusted Filet Mignon

Total time40 min

Prep time15 min

Cook time20 min

4.9

(10)

Few things feel as celebratory as a perfectly cooked filet mignon, and this herb-crusted version delivers that steakhouse experience right in 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, building layers of flavor that look and taste seriously impressive. The technique here — a screaming-hot sear followed by oven finishing — gives you that deep, caramelized crust on the outside while keeping the center tender and rosy. Because the entire dish is built around fresh herbs, garlic, and good olive oil, there are no hidden nut-based oils, coatings, or finishing sauces to second-guess. A five-minute rest after roasting is the secret to keeping all those juices locked in, so don't skip it. A squeeze of lemon and a pinch of flaky sea salt at the end brighten everything up and make the whole plate feel restaurant-worthy. Whether you're cooking for a special occasion or just treating yourself, this one is genuinely hard to beat.

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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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