Save This dish features tender filet mignon steaks seared to perfection and enhanced by a rich garlic herb butter. Combining softened butter with garlic, parsley, chives, thyme, and lemon zest, the butter adds a fragrant, savory touch that melts beautifully over the warm steaks. Prepare steaks by seasoning and pan-searing in olive oil, then rest before topping. Ideal for elegant meals, it pairs wonderfully with roasted potatoes or asparagus for a refined dining experience.
The first time I made filet mignon at home, I was shocked by how simple it actually was. All those fancy steakhouse dinners suddenly made sense. Now, its my go to when I want to make someone feel special without spending hours in the kitchen. The garlic herb butter is what transforms it from good steak into a memorable meal.
I made this for our anniversary last year, and my husband actually asked if I had secretly ordered takeout from that expensive downtown steakhouse. The butter melts into every crevice, creating these incredible little pools of herb flavored goodness as you cut through the meat. Its become our celebration dinner standard.
Ingredients
- Filet mignon steaks: Choose steaks about 1.5 inches thick for the best ratio of sear to interior. The marbling matters more than the price tag here.
- Olive oil: High smoke point oil is essential for getting that proper crust without burning.
- Kosher salt: The coarse flakes adhere better to meat and dissolve more slowly during cooking.
- Unsalted butter: Softened to room temperature so it blends easily with the herbs and garlic.
- Fresh herbs: Parsley, chives, and thyme create a classic French combination that complements without overwhelming the beef.
- Garlic: One clove is perfect. More can overpower the delicate flavor of the filet.
- Lemon zest: This brightens all the rich flavors and cuts through the fats.
Instructions
- Prepare the garlic butter ahead:
- Mix softened butter with minced garlic, parsley, chives, thyme, lemon zest, and salt on a piece of parchment paper. Roll into a log and chill until firm. This can be done days in advance.
- Bring the steaks to room temperature:
- Remove from refrigerator 30 minutes before cooking. Pat completely dry with paper towels and season generously with salt and pepper on both sides.
- Get your pan ripping hot:
- Heat olive oil in a heavy skillet over medium high heat until it just starts smoking. The pan needs to be hot enough to create an instant sear.
- Sear to perfection:
- Cook steaks for 3 to 4 minutes per side for medium rare, using tongs to sear the edges too. Do not move them around. Let them develop that dark caramelized crust.
- Rest before serving:
- Transfer steaks to a plate and tent loosely with foil for 5 minutes. This step is non negotiable for juicy meat.
- Finish with butter:
- Slice coins of the chilled garlic herb butter and place on each steak. Let it melt and serve immediately.
Save What started as a fancy anniversary dinner has become a Tuesday night favorite. There is something so satisfying about mastering a technique that feels luxurious but is actually quite straightforward. My teenager now requests these for birthday dinner every year.
Choosing The Right Cut
Look for steaks with good marbling throughout. The tiny white flecks of fat within the meat are what make it tender and flavorful. I have learned that avoiding meat with thick exterior fat caps. The filet is naturally lean, so you want intramuscular marbling, not exterior waste.
Temperature Matters
I keep an instant read thermometer handy until I learned the touch test. Medium rare feels like the fleshy part of your palm when you touch your thumb to your middle finger. Medium is like your thumb to ring finger. But honestly, I still check with the thermometer. There is no room for error with expensive meat.
Worthy Sides
Keep the sides simple so they do not compete with the star. Roasted potatoes, steamed asparagus, or a simple arugula salad dressed with lemon and olive oil work beautifully. The plate should look elegant but not fussy.
- A glass of bold red wine, preferably Cabernet Sauvignon or Malbec
- Creamy mashed potatoes if you want to go full indulgence
- Roasted garlic cloves on the side for extra flavor
Save Sometimes the simplest preparations are the most impressive. Good ingredients treated with respect and a little patience. That is the secret.
Recipe FAQs
- → How do I make the garlic herb butter?
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Mix softened butter with minced garlic, chopped parsley, chives, thyme leaves, lemon zest, and a pinch of salt until well combined. Shape into a log and chill until firm.
- → What is the best way to cook filet mignon for this dish?
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Season the steaks with salt and pepper, then sear in hot olive oil over medium-high heat for 3-4 minutes per side for medium-rare doneness.
- → Can I prepare the garlic herb butter in advance?
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Yes, the butter can be made ahead and refrigerated, allowing the flavors to meld and the butter to firm up for easy slicing.
- → What sides complement filet mignon with garlic herb butter?
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Roasted potatoes or steamed asparagus provide excellent balance and enhance the rich flavors of the steak and butter.
- → Is it possible to use dried herbs instead of fresh?
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Dried herbs can be substituted at one-third the quantity of fresh herbs, though fresh offers a brighter flavor profile.
