Herb-Crusted Filet Mignon Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 02/8/22
Herb-Crusted Filet Mignon

The Spruce Eats / Maxwell Cozzi

Prep: 15 mins
Cook: 10 mins
Marinating: 2 hrs
Total: 2 hrs 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
352 Calories
28g Fat
1g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 352
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 38%
Cholesterol 82mg 27%
Sodium 576mg 25%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 23g
Vitamin C 1mg 4%
Calcium 34mg 3%
Iron 2mg 12%
Potassium 300mg 6%
*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.)

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.

Ingredients

  • 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

  1. Gather the ingredients.

    Herb-Crusted Filet Mignon

    The Spruce Eats / Maxwell Cozzi

  2. 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.

    oil and garlic in a bowl

    The Spruce Eats / Maxwell Cozzi

  3. Add the rosemary, thyme, and marjoram, and stir. Let sit for 5 minutes.

    Add the rosemary, thyme, and marjoram to the oil in the bowl

    The Spruce Eats / Maxwell Cozzi

  4. Place the filet mignon into a shallow glass dish.

    Place the filet mignon into a shallow glass dish

    The Spruce Eats / Maxwell Cozzi

  5. 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.

    Pour the herb mixture over the steaks

    The Spruce Eats / Maxwell Cozzi

  6. 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.

    clean the grill

    The Spruce Eats / Maxwell Cozzi

  7. Remove the steaks from the fridge, and season both sides with salt and pepper.

    Remove the steaks from the fridge, and season both sides with salt and pepper

    The Spruce Eats / Maxwell Cozzi

  8. Place the steaks on the grill and cook for 5 to 6 minutes per side, or to the desired doneness.

    Place the steaks on the grill

    The Spruce Eats / Maxwell Cozzi

  9. Remove steaks from the heat and let rest for at least 5 minutes.

    Herb-Crusted Filet Mignon

    The Spruce Eats / Maxwell Cozzi

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.

Recipe Variation

Use fresh herbs: 2 teaspoons for each herb (rosemary, thyme and marjoram), in place of dried herbs.