Garlic Herb Filet Mignon Prepared with Steakhouse Olive Oil Blend

Juicy filet mignon, fragrant garlic, fresh rosemary, and cracked black pepper come together with a glossy sear and a buttery finish that makes each bite feel rich and deeply savory. Steakhouse Infused Olive Oil Blend layers bold steakhouse flavor into the pan and the basting butter, bringing peppery, herb-forward depth that clings to the meat and the pan juices. It is a natural fit for a dinner party, romantic dinner, or Sunday dinner when you want a restaurant-style main course without overcomplicating the menu.

Garden Infuzions

Garlic Herb Filet Mignon Prepared with Steakhouse Olive Oil Blend

Tender filet mignon gets a rich garlic-herb finish with the bold, savory character of Steakhouse Infused Olive Oil Blend for a steakhouse-style dinner that feels special at home.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American Classics, French

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 filet mignon steaks 6 ounces each
• 2 tablespoons Steakhouse Infused Olive Oil Blend
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 garlic cloves smashed
• 2 sprigs fresh rosemary
• 1 tablespoon fresh parsley chopped
• 1 tablespoon olive oil
• 1/2 teaspoon onion powder

Equipment

• 1 Cast Iron Skillet heavy skillet for searing
• 1 Tongs for turning the steaks
• 1 Instant-read thermometer for checking doneness
• 1 Small spoon for basting with pan juices

Method

 

Instructions

1. Pat the filet mignon steaks dry with paper towels and season all sides with kosher salt, black pepper, and onion powder.
2. Warm the olive oil and Steakhouse Infused Olive Oil Blend in a heavy skillet over medium-high heat until shimmering.
3. Sear the steaks for 2 to 3 minutes per side until deeply browned, then reduce the heat to medium.
4. Add the butter, smashed garlic, and rosemary to the skillet, then tilt the pan and spoon the melted butter over the steaks for 1 to 2 minutes.
5. Continue cooking until the steaks reach your preferred doneness, then transfer them to a plate and rest for 5 minutes.
6. Spoon the pan juices over the steaks, finish with chopped parsley, and serve right away.

Notes

For the best texture, do not skip the resting time after cooking. If the steaks are especially thick, finish them in a 400°F oven for a few minutes after searing until they reach the doneness you want. Keep the garlic moving in the pan so it turns fragrant without scorching.

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Recipe Tips

Let the filet mignon sit at room temperature for about 20 minutes before cooking so it sears more evenly. Pat the steaks dry before seasoning, and use a hot skillet to build a deep brown crust. Spoon the garlic-herb butter over the steaks at the end so the flavor settles into the surface without burning the herbs.

Serving Suggestions

Serve this filet mignon with mashed potatoes, roasted asparagus, or a simple green salad. It also pairs well with creamy polenta, pan-roasted mushrooms, or warm dinner rolls for a full steakhouse-style plate.

Storage

Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or slice it cold for salads and sandwiches the next day.

Variations

Swap the rosemary for thyme if you want a softer herbal note. You can also finish the steaks with a splash of beef stock in the pan for a simple sauce, or add sliced mushrooms to the skillet after searing for extra depth.

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