Filet Mignon Recipe

Bring steaks to room temperature

Remove the filet mignons from the refrigerator 30-45 minutes before cooking and pat them dry with paper towels. This ensures even cooking.

Season steaks

Generously season both sides of each filet with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper (reserve remaining salt and pepper for final seasoning if desired). Rub 1 tablespoon neutral oil evenly over each steak to help crust formation.

Preheat grill

Preheat a gas or charcoal grill to high heat (approximately 500–550°F / 260–290°C). If using a cast-iron skillet, preheat it over high heat until smoking lightly.

Apply herb crust

Combine chopped thyme, chopped rosemary, garlic powder and 0.5 tsp ground black pepper in a small bowl. Press the herb mixture gently onto the sides of the steaks and lightly onto the top surfaces so it adheres without smothering the meat.

Sear and grill

Place steaks on the hottest part of the grill. Sear for 2–3 minutes per side with the lid open to develop a brown crust. After searing both sides, move steaks to indirect heat (or reduce direct heat) and continue grilling with the lid closed until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For 1.5–2 inch filets expect 6–10 minutes after initial sear depending on thickness. Use an instant-read thermometer inserted into the center to confirm.

Rest steaks

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–8 minutes so juices redistribute and carryover cooking finishes.

While steaks come to room temperature (or while grilling), make the truffle butter. In a small bowl, combine softened unsalted butter, 0.5 tsp black truffle oil, minced shallot, chopped parsley, 0.5 tsp lemon juice, 0.25 tsp kosher salt, and 0.125 tsp freshly ground black pepper. Mix thoroughly until smooth and evenly flavored. Taste and adjust salt or truffle oil by small increments if needed. Optionally, place butter on plastic wrap, form into a small log, chill for 10–15 minutes to firm slightly for neat slices.

Portion

Slice or scoop about 1 tablespoon of truffle butter per steak to place on top when serving. Keep remaining butter chilled for later use.

Dress microgreens

In a small bowl, toss microgreens with 1 tsp olive oil, 0.25 tsp lemon zest and a pinch of flaky sea salt. Toss gently to combine and keep chilled until plating.

Plate and serve

Place each rested filet on a warm plate. Top each steak with one tablespoon of truffle butter so it melts over the meat. Add a small mound of dressed microgreens alongside or on top for freshness. Finish with a light sprinkle of flaky sea salt and an optional twist of freshly ground black pepper. Serve immediately.