Pin
This Filet Mignon with garlic-herb butter brings steakhouse flavor right to your kitchen. The super tender beef gets a bold sear and finishes with a buttery, fragrant hit. Whether you're planning a fancy dinner with your family or want to impress someone special, this is a serious treat.
My first time with filet mignon was pretty wild in the kitchen. Now I celebrate any special day with homemade steaks, and this garlic-herb butter always steals the show!
Ingredients
- Fresh chopped parsley: gives color and a pop of freshness, use flat-leaf
- Freshly ground black pepper: adds a little bite, best if you grind it right before cooking
- Kosher salt: brings out the flavor, go for coarse salt for even seasoning
- Butter: for great taste and that silky crust, use a really rich butter if you can
- Olive oil: gets you those awesome brown bits, use bold extra-virgin
- Filet Mignon steaks: super juicy and tender, grab butcher quality if possible
For the Garlic Herb Butter
- Garlic: brings the punch, choose fresh and juicy cloves so it’s not too sharp
- Fresh thyme: smells gentle, young sprigs have the most flavor
- Fresh rosemary: makes things savory, pick the softer needles and chop very fine
- Softened butter: takes on the flavors best, let it sit out till room temp
Step-by-Step Instructions
- Finish and serve
- Let your steaks rest five minutes after baking. I like to use wax paper or a cutting board. Top each steak with a generous scoop of your garlic herb butter and sprinkle with a bit of parsley. Enjoy right away!
- Make garlic-herb butter
- Mix soft butter with chopped garlic, rosemary, and thyme while the steaks are in the oven. You want it super creamy! Taste and set aside at room temp.
- Bake in the oven
- Pop the whole skillet into your hot oven and let the steaks cook through for 7 or 8 minutes. Want it rare? Shoot for a temp of 49 to 52 Celsius; medium rare is around 54 to 57 Celsius. Grab a meat thermometer if you care about doneness.
- Sear hard
- As soon as the butter’s melted and the oil smells nutty, lay down the steaks. Sear 2 minutes without moving them. Flip and do another 2 minutes. This builds a golden crust.
- Preheat oven and skillet
- Heat your oven to 200 Celsius. Set a heavy skillet (cast iron is best) over high, then add the olive oil and butter.
- Warm up steaks and season
- Pull the filet mignons from the fridge at least half an hour before cooking so they cook evenly. Heavily salt and pepper both sides.
Pin
Good to Know
Packed with high-quality protein, great for anyone hitting the gym. If you have leftover herb butter, toss it in the freezer! Filet mignon is so tender you barely need a knife, it’ll melt in your mouth. That special butter? It’s my not-so-secret weapon. It takes steak from good to an event. My dad’s been making his own blend for ages—family BBQs always end with a contest over who brought the best butter.
Storage Tips
Leftover steaks keep well in the fridge for two days, just covered. I like wrapping them in parchment to keep them juicy. Roll extra herb butter into logs, stash in the freezer, then just slice off what you need later.
Pin
Swap Ingredients
No filet mignon at the store? Ask your butcher for sirloin or ribeye—the results are almost as good. Dried thyme works if you’re out of fresh. Try a squeeze of lemon in the butter for a bright, unexpected twist.
Ways to Serve
Keep it simple: Steaks are awesome with crispy potatoes or some fresh bread. A crunchy asparagus salad is also spot-on. Pair with a glass of bold red wine, or chill some rosé for sunny days.
Background
Beef tenderloin steaks are a prized cut in France and the US. Traditionally, folks serve steak with butter at the table. The herb-loaded version is getting more popular in Germany because it’s fancy without being fussy.
Common Recipe Questions
- → How do I get filet mignon super tender?
Let your steak sit out until it’s room temp. Sear it on high heat, then finish roasting in the oven nice and slow.
- → Why even bother with herbed butter?
Herbed butter ramps up the taste and keeps your steak nice and moist. Slap it on the piping hot meat and it pulls all the flavors together.
- → What about cooking times?
If you want it rare, aim for around 7 minutes in the oven. For medium, try about 8. Grab a meat thermometer to help hit the doneness you want.
- → Can I use different herbs?
Go for it—try parsley, tarragon, or chives. They all add their own flair.
- → What’s the best way to serve it?
Serve straight from the oven with a scoop of herby butter. Try it with veggies or potatoes if you’re feeling fancy.