Romantic Filet Mignon Garlic Herb

The way my husband's eyes lit up when I first made this for our anniversary dinner still makes me smile. We'd splurged on those beautiful filets from the local butcher, and I was determined to make restaurant quality magic right in our tiny apartment kitchen. The sizzling sound of searing beef and that incredible aroma of garlic and herbs filling every corner of our space turned a regular Tuesday into something extraordinary.

Last Valentine's Day, I doubled this recipe for another couple joining us, and the husband actually asked if I'd secretly trained at a culinary school. There's something about that melting herb butter cascading down a perfectly seared steak that makes people feel incredibly special. My friend now texts me every time she makes it, reporting that her kitchen smells like a fancy French bistro.

Ingredients

• Filet mignon steaks: I always ask my butcher for cuts about 1.5 inches thick, which gives you that beautiful crust while keeping the center perfectly tender
• Olive oil: Use a light olive oil here since it has a higher smoke point than extra virgin
• Kosher salt: The coarse crystals really cling to the meat and create amazing flavor
• Unsalted butter: Starting with unsalted lets you control exactly how salty your compound butter becomes
• Fresh herbs: I've tried using dried herbs in a pinch, but nothing beats the bright, fresh punch of parsley, chives, and thyme picked straight from the garden

Instructions

Prepare the butter:

Mash the softened butter with minced garlic, parsley, chives, thyme, and lemon zest until everything is beautifully incorporated

Shape and chill:

Roll the butter into a neat log using parchment paper, then pop it in the fridge to firm up while you prep the steaks

Temper the meat:

Let those beautiful filets sit at room temperature for 30 minutes, then pat them completely dry and season generously

Sear to perfection:

Heat that oil until it's practically dancing in the pan, then cook each side for 3 to 4 minutes while using tongs to get the edges

Rest and crown:

Tent the steaks with foil for 5 minutes, then top each one with a slice of that cold herb butter so it melts over every inch

Save

This recipe has become my go to for celebrating everything from promotions to random Tuesdays that need a little sparkle. Something about the ritual of preparing the butter ahead of time, then searing those gorgeous steaks, makes even a regular evening feel intentional and loved.

Don't Skip The Rest

I learned this lesson the hard way when I was too impatient to let my steaks rest properly, and the first bite was disappointingly dry. Those precious minutes of resting let the juices redistribute throughout the meat, ensuring every single bite is as juicy and tender as possible.

Make It Your Own

Sometimes I'll swap in rosemary or add a little grated Parmesan to the butter mixture when I'm feeling fancy. A splash of white wine in the pan after searing creates an incredible pan sauce that takes everything to the next level.

Perfect Pairings

The beauty of this dish is how beautifully it plays with simple sides that let the steak shine. Roasted potatoes with rosemary or steamed asparagus with lemon never fail to complete the plate.

• A bold red wine like cabernet sauvignon stands up perfectly to the rich beef
• Creamy mushroom risotto makes for an incredibly indulgent complete meal
• Fresh arugula salad with lemon vinaigrette cuts through all that richness beautifully

Save

There's something deeply satisfying about making a dish that looks and tastes like it came from a high end restaurant, all in your own kitchen with someone you love.

Recipe FAQs

→ How do you prepare the garlic herb butter?

Mix softened butter with minced garlic, chopped parsley, chives, thyme, lemon zest, and salt. Shape into a log with parchment paper and refrigerate until firm.

→ What is the best way to cook filet mignon for medium-rare?

Heat olive oil in a skillet until just smoking, then sear steaks for 3–4 minutes per side. Use tongs to sear the edges. Let rest before serving.

→ Can dried herbs be used instead of fresh?

Yes, substitute dried herbs at one-third the amount of fresh to maintain balanced flavors.

→ Why is resting the steak important after cooking?

Resting allows juices to redistribute, ensuring a tender and juicy steak when sliced.

→ What sides complement the filet mignon best?

Roasted potatoes or steamed asparagus complement the rich flavors and provide a balanced meal.