Herb Butter Filet Mignon
There’s just something magical about a perfectly cooked herb butter filet mignon. It’s buttery, melt-in-your-mouth tender, and feels like a total treat. Whether you’re planning date night at home or just want to spoil yourself with a fancy dinner, this one hits the spot.
I remember the first time we tried making this at home instead of going out—total game-changer. The sizzle of the skillet, the smell of garlic butter in the air, and that first bite of juicy steak? Unreal. We kept saying, “Why don’t we do this more often?” Now it’s our go-to when we want something special without the hassle.
If you love this kind of low-effort dinner, you might also want to check out our Slow Cooker Honey Bourbon Steak Bites, Slow Cooker Steak and Potatoes, or Slow Cooker Garlic Butter Steak Bites. All bring the steakhouse vibes without leaving your kitchen.
Table of contents
Why You’ll Love This Recipe
- Seriously juicy: The filet mignon stays incredibly tender and flavorful.
- That butter though: The herb butter melts over the steak and takes everything up a notch.
- Quick and easy: Start to finish in under 30 minutes.
- Looks fancy, feels easy: Perfect for date night or impressing guests.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Filet mignon is already luxurious, so we keep it simple with pantry staples and a handful of fresh herbs. The herb butter brings in that pop of freshness with chives, rosemary, and parsley. A bit of garlic salt and black pepper adds just the right touch without overpowering the steak. And of course, butter – because what’s steak without butter?
Variations
- Swap the herbs: Try thyme or tarragon if you don’t have rosemary or chives.
- Make it spicy: Add a pinch of red pepper flakes to the herb butter.
- Add a splash of wine: Deglaze the skillet with red wine after searing.
- Use compound butter: Make extra and store it in the freezer for future meals.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix softened butter with chopped herbs, garlic salt, and pepper. Shape into a log and chill.
- Pat the filets dry.
- Then season with garlic salt, pepper, and garlic powder.
- Sear in hot butter with garlic until golden and cooked to your liking. Let the steaks rest, then top with a generous slice of herb butter.
Expert Tips
- Let the butter soften at room temp before mixing so it blends easier.
- Don’t skip the rest time, it locks in the juices.
- Use a meat thermometer if you’re unsure, 130°F for medium-rare.
- Sear in a cast iron skillet for the best crust.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fresh really makes the butter pop, but you can sub dried herbs in a pinch. Just use less since they’re more concentrated.
Low and slow! Reheat in the oven at 250°F until warmed through, then quickly sear again if you want to crisp the outside.
Totally! Just make sure the grill is hot and only flip once to keep those juices in.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Herb Butter Filet Mignon
Equipment
- cast iron skillet
- small bowl
Ingredients
For the Herb Butter:
- ½ cup unsalted butter softened
- 1 tablespoon fresh chives chopped
- 1 teaspoon fresh rosemary finely minced
- 1 tablespoon fresh parsley chopped
- Pinch garlic salt
- Pinch black pepper
For the Filet:
- 2 filet mignon steaks about 6–8 ounces each
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Make the Herb Butter
- In a small bowl, combine softened butter with chives, rosemary, parsley, garlic salt, and black pepper.
- Mix until well blended.
- Place on a piece of parchment or plastic wrap, roll into a log, and refrigerate until firm.
Season the Filets
- Pat the steaks dry with paper towels (this helps get that golden crust).
- Season both sides with garlic salt, pepper, and garlic powder.
Sear the Filets
- In a cast iron skillet or heavy-bottom pan, melt 2 tablespoons of butter over medium-high heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Carefully place the filets in the skillet and sear for about 3–4 minutes per side for medium-rare, or longer depending on your desired doneness.
Finish with Herb Butter
- Remove the filets from the skillet and let them rest for 5 minutes.
- While resting, place a slice of the prepared herb butter on top of each steak so it melts down into every bite.
Notes
- Use a cast iron skillet for the best sear and heat retention.
- Let the steaks rest after cooking to keep them juicy and tender.
- Make extra herb butter – it’s also delicious on baked potatoes, roasted vegetables, or spread on warm bread.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
