Filet Mignon with Peppercorn-Thyme Butter

Filet Mignon with Peppercorn-Thyme Butter
Filet Mignon with Peppercorn-Thyme Butter. Bill Davies SA/Getty Images
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: serves 2
Nutritional Guidelines (per serving)
1172 Calories
108g Fat
26g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 2
Amount per serving
Calories 1172
% Daily Value*
Total Fat 108g 139%
Saturated Fat 64g 318%
Cholesterol 332mg 111%
Sodium 656mg 29%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 11%
Protein 30g
Calcium 223mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the perfect steak for special occasions, particularly romantic ones.  These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter.  


  • 2 filet mignon (about 1 1/2 to 1 3/4 inches thick)
  • 1/2 teaspoon/2.5 mL sea salt
  • 1/4 teaspoon/1.25 mL black pepper
  • 1 tablespoon/15 mL high smoke point oil
  • For the Compound Butter:
  • 1 stick of soft butter (room temperature, not melted)
  • 1 tablespoon/15 mL fresh thyme leaves (chopped)
  • 2 teaspoons/10 mL coarse ground black pepper
  • 1 clove of garlic

Steps to Make It

For Compound Butter

  1. Gather the ingredients.
  2. Place garlic clove in a small microwave-safe bowl with 1 tablespoon/15 mL of water. Microwave on high heat for 30 seconds. Remove from microwave and let garlic rest for 1-2 minutes. Meanwhile, combine butter with thyme leaves, and black pepper. Mince garlic and add to butter mixture. Scoop out onto the plastic wrap. Carefully roll plastic wrap creating a cylindrical shape. Twist the ends of plastic and fold under the body of the sealed butter. Place into refrigerator for at least 2 hours before using. Butter mixture will last for 5 days if stored covered in the refrigerator.

For Filet Mignon

  1. Gather the ingredients.
  2. Preheat grill for high heat. Season both sides of filet mignon with salt and black pepper. Place onto oiled grill grate and cook for 5 minutes per side, depending on the thickness of cut and preferred doneness. Once cooked your liking, remove steaks from grill and let rest for a few minutes. Top with 1 inch thick slices of compound butter and serve with you favorite sides.