Xanthan Gum Free Herb-Crusted Filet Mignon
Few dinners feel as special as a perfectly cooked filet mignon, and this herb-crusted version delivers that steakhouse experience right from your own kitchen. The crust is built from fresh rosemary, thyme, parsley, and garlic bound together with olive oil — nothing more, nothing less — so there are absolutely no hidden stabilizers or thickening agents to worry about. That matters more than you might think, since some spice blends and pre-made herb pastes sneak in additives that have no business being on a beautiful cut of beef. Here, every ingredient is whole and straightforward, which makes this naturally clean without any substitutions required. The technique is what really elevates things: a hard sear in a screaming-hot skillet builds a deep, caramelized crust before the herb paste goes on top and the whole pan slides into a hot oven to finish. Resting the steaks after roasting lets the juices redistribute, so every slice is tender and rosy all the way through. A squeeze of lemon and a pinch of flaky salt at the end brighten the richness just enough to make the whole plate sing.
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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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