Why You’ll Love This herb infused filet mignon
- Ease of preparation: This herb infused filet mignon recipe is incredibly simple and quick to prepare, making it perfect for busy weeknights or last-minute dinners. Minimal ingredients and straightforward steps mean you can achieve restaurant-quality steak without the fuss.
- Health benefits: Packed with lean protein and natural herbs, this dish supports muscle growth and overall wellness. Herbs like rosemary and thyme bring antioxidant properties, while filet mignon offers a tender, low-carb source of quality protein.
- Versatility: The herb infused filet mignon adapts easily to varied dietary needs, including gluten-free and low-carb diets. It pairs well with a variety of sides or sauces, allowing you to customize according to dietary preferences or occasion.
- Distinctive flavor: The unique blend of fresh herbs imparts a vibrant and aromatic flavor that elevates the classic filet mignon into a standout meal. The garlic herb butter finishing touch adds richness and depth, ensuring every bite is memorable.
Jump To
- 1. Why You’ll Love This herb infused filet mignon
- 2. Essential Ingredients for herb infused filet mignon
- 3. How to Prepare the Perfect herb infused filet mignon: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your herb infused filet mignon
- 5. Mastering herb infused filet mignon: Advanced Tips and Variations
- 6. How to Store herb infused filet mignon: Best Practices
- 7. FAQs: Frequently Asked Questions About herb infused filet mignon
- 8. herb infused filet mignon
Essential Ingredients for herb infused filet mignon
- Filet mignon steaks (2 to 4, 1½ to 2 inches thick) – the tender, lean cut that serves as the recipe’s centerpiece, perfect for absorbing herb flavors
- 2 tablespoons olive oil (or avocado oil) – used for searing to create a flavorful crust
- 3 tablespoons unsalted butter (for cooking) – adds richness and aids in basting the steaks
- 2 teaspoons kosher salt – enhances natural flavors and improves crust development
- Freshly ground black pepper, to taste – provides balanced heat and depth
- Fresh parsley, chopped (for garnish) – adds vibrant color and freshness
- For Garlic Herb Butter:
- ½ cup (8 tablespoons) unsalted butter, softened – base for the compound butter
- 2 teaspoons fresh rosemary, finely chopped – infuses pine-like aroma
- 1 tablespoon fresh thyme, finely chopped – offers earthy, subtle notes
- 2 garlic cloves, minced – boosts savory complexity
Special Dietary Options
- Vegan: Substitute filet mignon with marinated grilled portobello mushrooms using the same herb butter blend made with vegan butter.
- Gluten-free: All ingredients used are naturally gluten-free; confirm any additional sauces comply if added.
- Low-calorie: Use leaner cuts or reduce butter amounts; olive oil may be replaced with light cooking spray.
How to Prepare the Perfect herb infused filet mignon: Step-by-Step Guide
First Step: Preparation and Ingredient Gathering
Start by removing filet mignon steaks from the refrigerator and allowing them to come to room temperature for 30 to 60 minutes this ensures even cooking. Meanwhile, prepare your garlic herb butter by mixing softened butter with minced garlic, fresh rosemary, and thyme. Shape into a log using plastic wrap and refrigerate until ready to use.
Second Step: Preheat and Season
Preheat your oven to 400–410°F (204–210°C). Season both sides of the filet mignon generously with kosher salt and freshly ground black pepper just before searing. For an extra tender crust, you can salt steaks 2 hours to 2 days in advance and refrigerate uncovered to dry the surface.
Third Step: Sear the Steaks
Heat a cast-iron or oven-safe skillet over medium-high heat. Add olive oil and 3 tablespoons butter. When the butter is foaming and beginning to brown with a nutty aroma, add the steaks. Sear without moving for about 2 minutes on one side, then flip and sear another 2 minutes. Flip once more briefly to promote even heat distribution just before transferring to the oven.
Fourth Step: Roast in the Oven
Transfer the skillet with steaks to the preheated oven and bake for 7 to 12 minutes, depending on thickness and desired doneness:
– Rare: 120-125°F (49-52°C)
– Medium rare: 130-135°F (54-57°C)
– Medium: 140-145°F (60-63°C)
– Medium well: 150-155°F (66-68°C)
– Well done: 160-165°F (71-74°C)
Flip steaks halfway through cooking for even results. Use a meat thermometer for precise temperature checking.
Final Step: Rest and Serve
Remove skillet from the oven and place two slices of garlic herb butter on each steak. Tent loosely with foil and rest for 3 to 5 minutes to allow juices to redistribute and internal temperature to rise slightly. Plate the steaks, garnish with fresh chopped parsley, and drizzle any pan juices over the top before serving immediately.
Tip: Allowing the steaks to rest is crucial for a juicy, tender herb infused filet mignon experience.
Dietary Substitutions to Customize Your herb infused filet mignon
Protein and Main Component Alternatives
- Swap filet mignon with grass-fed sirloin or bison steaks for different textures and flavor profiles.
- For a vegan option, use thick grilled portobello mushrooms marinated and basted with the same herb-infused butter made from vegan margarine.
- To keep low-calorie, opt for leaner cuts or reduce amounts of butter and oil.
Vegetable, Sauce, and Seasoning Modifications
- Pair with seasonal roasted or steamed vegetables like asparagus, green beans, or baby carrots for wholesome sides.
- Use gluten-free soy sauce or tamari in accompanying shrimp stir fry sauces if included.
- Experiment by adding fresh basil, oregano, or chopped tarragon to the herb butter for varied herbal nuances.
- Consider finishing steaks with a splash of balsamic vinegar reduction or truffle oil for gourmet flair.
Mastering herb infused filet mignon: Advanced Tips and Variations
- Pro cooking techniques: Try sous-vide cooking for precise temperature control followed by a quick sear with herb butter for a perfect crust and tender interior.
- Flavor variations: Add smoked paprika, chili flakes, or truffle oil to the herb mixture for new taste dimensions.
- Presentation tips: Slice filet mignon against the grain and arrange on warm plates. Garnish with microgreens, edible flowers, or a sprig of fresh herbs for elegance.
- Make-ahead options: Marinate steaks in herb butter overnight to deepen flavors and save time on busy days.
How to Store herb infused filet mignon: Best Practices
| Storage Method | Guidelines |
|---|---|
| Refrigeration | Store cooked filet mignon in airtight containers in the fridge for up to 3 days, keeping freshness and texture intact. |
| Freezing | Wrap steaks tightly in plastic and foil, then freeze for up to 2 months. Thaw slowly overnight in the refrigerator. |
| Reheating | Warm gently in a low oven (~275°F) or use sous-vide reheating to maintain juiciness without drying out the steak. |
| Meal Prep | Slice and portion filet mignon alongside vegetables into meal prep containers for convenient, protein-packed lunches. |
FAQs: Frequently Asked Questions About herb infused filet mignon
What herbs work best for infusing flavor into filet mignon?
Fresh herbs like rosemary, thyme, parsley, and garlic are ideal for infusing filet mignon with rich flavor. These herbs can be mixed into a compound butter or finely chopped and rubbed onto the steak before cooking. Using fresh herbs delivers a vibrant aroma and taste, but dried herbs can be a good alternative if fresh is unavailable. Adding herbs at the end of cooking or while resting the steak helps retain their delicate flavors.
How do I cook herb-infused filet mignon to the right doneness?
Start by searing the filet mignon in a hot pan with a high smoke point oil like avocado or olive oil to form a crust. Then finish cooking in a preheated oven. Use a meat thermometer to check internal temperatures: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and higher for well done. Rest the steak for about 5 minutes after cooking to allow juices to redistribute.
Should I season the filet mignon with salt before or after cooking?
Seasoning the filet mignon at least 30 minutes before cooking enhances flavor and texture. Use kosher salt sprinkled liberally, allowing it to penetrate the meat. Alternatively, seasoning can occur just before cooking if pressed for time. Salt draws out moisture initially but then reabsorbs, helping tenderize the steak and improve crust formation during searing.
How do I make and use compound herb butter with filet mignon?
To make compound herb butter, soften unsalted butter and mix in finely chopped fresh herbs like rosemary, thyme, garlic, and parsley. Chill the butter until firm. Add a dollop of this butter on top of the hot filet mignon just after removing it from the pan or oven. The butter melts over the steak, delivering a rich herbal flavor and silky texture that complements the tender meat.
Can I cook multiple herb-infused filet mignon steaks at the same time?
Yes, cooking several filet mignon steaks at once is possible if you use a large enough pan to avoid crowding. Crowding lowers pan temperature and prevents a proper sear. Sear steaks in batches if needed, then transfer all to the oven to finish cooking evenly. Monitor internal temperatures individually with a meat thermometer to ensure each steak reaches the desired doneness.
herb infused filet mignon
🥩 Enjoy a succulent, herb-infused filet mignon that brings gourmet flavors to your dinner table.
🧄 Elevate your dining experience with a rich, garlic-infused butter that melts into tender perfection.
- Total Time: 30-32 minutes
- Yield: 2-4 servings
Ingredients
– Filet mignon steaks
– 2 tablespoons olive oil for searing
– 3 tablespoons unsalted butter for cooking
– 2 teaspoons kosher salt
– Freshly ground black pepper
– Fresh parsley, chopped for garnish
– ½ cup unsalted butter
– 2 teaspoons fresh rosemary
– 1 tablespoon fresh thyme
– 2 garlic cloves
Instructions
First Step: Preparation and Ingredient Gathering: Start by removing filet mignon steaks from the refrigerator and allowing them to come to room temperature for 30 to 60 minutes this ensures even cooking. Meanwhile, prepare your garlic herb butter by mixing softened butter with minced garlic, fresh rosemary, and thyme. Shape into a log using plastic wrap and refrigerate until ready to use.
Second Step: Preheat and Season: Preheat your oven to 400–410°F (204–210°C). Season both sides of the filet mignon generously with kosher salt and freshly ground black pepper just before searing. For an extra tender crust, you can salt steaks 2 hours to 2 days in advance and refrigerate uncovered to dry the surface.
Third Step: Sear the Steaks: Heat a cast-iron or oven-safe skillet over medium-high heat. Add olive oil and 3 tablespoons butter. When the butter is foaming and beginning to brown with a nutty aroma, add the steaks. Sear without moving for about 2 minutes on one side, then flip and sear another 2 minutes. Flip once more briefly to promote even heat distribution just before transferring to the oven.
Fourth Step: Roast in the Oven: Transfer the skillet with steaks to the preheated oven and bake for 7 to 12 minutes, depending on thickness and desired doneness:
– Rare: 120-125°F (49-52°C)
– Medium rare: 130-135°F (54-57°C)
– Medium: 140-145°F (60-63°C)
– Medium well: 150-155°F (66-68°C)
– Well done: 160-165°F (71-74°C)
Flip steaks halfway through cooking for even results. Use a meat thermometer for precise temperature checking.
Final Step: Rest and Serve: Remove skillet from the oven and place two slices of garlic herb butter on each steak. Tent loosely with foil and rest for 3 to 5 minutes to allow juices to redistribute and internal temperature to rise slightly. Plate the steaks, garnish with fresh chopped parsley, and drizzle any pan juices over the top before serving immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use the highest quality, well-marbled filet mignon for best texture and flavor.
🧈 Allow steaks to rest at room temperature before cooking for even results.
🍽️ Pan searing with butter and oil offers a rich, flavorful crust for your steak.
- Prep Time: 10-20 minutes
- Resting: 30-60 minutes
- Cook Time: 12-20 minutes
- Category: Main Course
- Method: Pan-Seared and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 785-950
- Sugar: 0g
- Sodium: 287-641mg
- Fat: 72-77g
- Saturated Fat: 34-36g
- Unsaturated Fat: 38-41g
- Trans Fat: 0g
- Carbohydrates: 0-2g
- Fiber: 1g
- Protein: 31-61g
- Cholesterol: 200-250mg
This herb-infused filet mignon looks divine! I love the combination of rosemary and thyme with steak. 🍽️ I might try adding a little bit of garlic butter to the top when it’s finished. Thanks for sharing such a delicious recipe!