Wheat Free Herb-Crusted Filet Mignon
Few cuts of beef feel as celebratory as filet mignon, and this version takes it somewhere truly special with a fragrant paste of rosemary, thyme, parsley, garlic, and a touch of turmeric pressed right onto the top of each steak before it finishes in a hot oven. The technique here is smart — a hard sear in a screaming-hot skillet builds that deep, caramelized crust on every surface before the herb crust even goes on, locking in all the juices. Every single ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or second-guessing required. No breadcrumbs, no flour-based binders — just good olive oil, fresh herbs, and beautifully seasoned beef doing exactly what they're supposed to do. A five-minute rest after roasting lets the temperature climb gently and keeps the interior tender and rosy all the way through. Finished with a pinch of flaky sea salt and a squeeze of lemon, this is the kind of dinner that feels like a restaurant splurge without any of the stress.
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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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