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This Filet Mignon with garlic herb butter turns your kitchen into a steakhouse. These melt-in-your-mouth beef medallions get a good sear then finish off with flavorful, rich butter. Special treat for date night or an impressive family dinner—this one always steals the show.
The first time I tried Filet Mignon, it was a wild kitchen ride. Now I make my own steaks anytime something's worth celebrating. And honestly, I could eat this garlic herb butter by itself.
Ingredients
- Freshly chopped parsley: Brings a pop of green and a hint of freshness. Flat-leaf's my pick.
- Freshly cracked pepper: Adds a gentle kick. Give it a grind just before cooking.
- Kosher salt: Boldly brings out all the flavors. Go for the chunky kind so every bite gets seasoned.
- Butter: Melts over the top for rich taste and a silky finish. Use good cream butter.
- Olive oil: For deep browning. Get a robust extra virgin variety.
- Filet Mignon steaks: Super tender beef. Butcher-quality is best.
For the Garlic Herb Butter
- Garlic: Gives that classic aroma without being overpowering. Choose fat, juicy cloves.
- Fresh thyme: Brings earthiness and a gentle scent. Young sprigs taste best.
- Fresh rosemary: Punches in a rustic note. Pick soft leaves and chop them really small.
- Softened butter: Perfect for mixing with the herbs and garlic. Let it hang out at room temp first.
Step-by-step directions
- Finish and plate up
- After they’re done, give those steaks five minutes to chill out. A little parchment paper or a wooden board works great. Top with a big spoonful of garlic herb butter and fresh parsley. Serve right away.
- Mix up the herb butter
- While the steaks are in the oven, mash the soft butter with your minced garlic, rosemary, and thyme. Get it really creamy. Taste and keep at room temp till serving.
- Finish cooking in the oven
- Slide the whole skillet with steaks into your hot oven. Let them cook 7 to 8 minutes, depending on doneness. Want to get it just right? Use a meat thermometer: rare is 49 to 52°C, medium rare is 54 to 57°C, and so on.
- Sear at high heat
- Once the butter’s melted and smells nutty from the oil, lay the steaks in. Leave them alone—no touching—for 2 minutes. Flip and sear the other side for 2 more. You’ll get a beautiful golden crust.
- Prepping your skillet and oven
- Get your oven hot at 200°C. Put a heavy skillet—cast iron is perfect—on the highest heat. Pour in the olive oil and butter.
- Bring steaks to room temp and season
- Take the filet mignon steaks out of the fridge half an hour before cooking. They’ll cook evenly that way. Coat both sides with plenty of salt and pepper.
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Good to know
This dish is protein-packed—great if you’re active. You can freeze any leftover herb butter. Tenderloin’s crazy tender, barely needs a knife, almost melts in your mouth. My secret weapon is the herb butter. It kicks up the flavor and turns a good steak into something everyone remembers. My dad always makes his own butter blend and it’s somehow a contest at every cookout.
Storing leftovers
Keep cooked steaks wrapped in the fridge for up to two days. I like using sandwich paper—it keeps them juicy. Leftover butter? Roll it up, freeze it, and slice off a bit whenever you want.
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Ingredient swaps
No filet mignon? Ask the butcher for sirloin or ribeye—those work almost as well. Dried thyme works for the butter if that’s all you’ve got. Try some lemon zest in there, too—it’s surprisingly good on steak.
Serving ideas
Just put the steaks on the plate with crispy fried potatoes or a chunk of bread. A crunchy asparagus salad fits right in too. I’d pour a big glass of full-bodied red, or maybe chilled rosé if it’s sunny out.
How it’s enjoyed
In France and the US, beef tenderloin steaks are top-tier and everyone loves them. Classic style is steak with butter served right at the table. In Germany, tossing in fresh herbs is getting more popular since it’s fancy but easy.
Common Recipe Questions
- → How do I get filet mignon super tender?
Let the meat sit out until it's room temp before you cook. Sear both sides fast and finish slow in the oven till it's cooked through.
- → Why does the herb butter matter?
The butter with herbs brings in more flavor and keeps the filet really juicy. Melting it on the beef blends the tasty goodness right in.
- → What cooking times should I watch out for?
Bake in the oven for 8 minutes for medium, or 7 if you like it rare. A meat thermometer makes hitting the doneness you want way easier.
- → Can I use other herbs in the butter?
For sure. Chives, tarragon, or even parsley switch up the flavor and let you make it your own.
- → What's the best way to serve the filet?
Serve it fresh out of the oven, top with a dollop of herby butter, and add veggies or potatoes if you want.