|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*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.|
What can be better than filet mignon? It's both delicious and tender. This herb-crusted filet mignon recipe marinates the steak in olive oil, minced garlic, and an array of herbs including rosemary, thyme, and marjoram, and then it's grilled to perfection. The result? A mouthwatering, tender, juicy, melt in your mouth, crusted filet mignon. It's a superb dish to serve for a special occasion from Valentine's Day, birthday, or holiday.
Filet mignon is the ultimate cut of steaks and is known for its cut with a fork tenderness. This cut comes from the middle of the tenderloin and is an expensive piece of beef.
This recipe calls for dried herbs though you can substitute those with fresh herbs. If you are going to do so, double the amount that the recipe requires.
To complete the meal, serve the filet mignon with grilled vegetables and mashed potatoes. Include a dessert for the final finishing touch to an incredible meal.
1/4 cup olive oil
2 cloves garlic, minced
12 ounces filet mignon, about 1 1/2 inches thick
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
In a covered microwave-safe bowl, heat the olive oil and garlic in the microwave for 50 to 60 seconds. Remove and allow to cool.
Add the rosemary, thyme, and marjoram, and stir. Let sit for 5 minutes.
Place the filet mignon into a shallow glass dish.
Pour the herb mixture over the steaks, turning them over to coat evenly. Cover and let marinate for 2 to 4 hours in the refrigerator.
Preheat the grill for high heat. Right before placing steaks on the grill, oil the grate with a long pair of tongs, folded paper towels, and oil. Make 3 to 4 passes on the grate.
Remove the steaks from the fridge, and season both sides with salt and pepper.
Place the steaks on the grill and cook for 5 to 6 minutes per side, or to the desired doneness.
Remove steaks from the heat and let rest for at least 5 minutes.
Let the Steak Rest Before Serving
Although it's very tempting to cut into these steaks once they get off the grill, it's important to let the meat rest for at least 5 minutes so the juices can be redistributed to the center of the steak. If you cut into it too soon, the juices will come out all over the plate. You've come this far, be patient, and you will be rewarded with a nice, juicy, tender steak.
Use fresh herbs: 2 teaspoons for each herb (rosemary, thyme and marjoram), in place of dried herbs.