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Filet mignon is the epitome of elegance, making it the perfect centerpiece for a special occasion. This dish features a tender, perfectly cooked filet mignon topped with a savory herb butter that melts beautifully into the meat. Paired with creamy mashed potatoes, it’s a luxurious meal that is surprisingly simple to create at home.
Why You’ll Love This Recipe
This filet mignon recipe with herb butter is not only delicious but also visually stunning. The combination of flavors and textures will impress your guests and make any dinner feel like a celebration.
- Quick to Prepare: With just a few ingredients, you can create a gourmet meal in under an hour.
- Elegant Presentation: The herb butter adds a touch of sophistication to the dish.
- Comforting Side: Creamy mashed potatoes complement the richness of the filet mignon.
- Versatile: Perfect for anniversaries, holidays, or a cozy dinner at home.
Ingredients
- 2 (6-ounce) filet mignon steaks
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 2 large russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 2 tablespoons butter, for mashed potatoes
- Salt, to taste (for mashed potatoes)
- Fresh chives, for garnish
How to Make Filet Mignon with Herb Butter
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the softened butter, parsley, chives, and minced garlic until well combined. Set aside.
- Season the filet mignon steaks generously with salt and black pepper on both sides.
- In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side until they develop a nice crust.
- Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time for your preferred doneness.
- While the steaks are cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt to taste.
- Once the steaks are done, remove them from the oven and top each steak with a generous dollop of the herb butter. Let the steaks rest for 5 minutes before serving.
- Serve the filet mignon with creamy mashed potatoes on the side and garnish with additional fresh chives.
Tips for the Best Results
- Allow the filet mignon to come to room temperature before cooking for more even cooking.
- Use a meat thermometer to check for doneness to avoid overcooking.
- For extra flavor, consider adding a splash of red wine to the skillet after searing the steaks, scraping up any browned bits.
Easy Variations
- Substitute the herb butter with a blue cheese butter for a rich, tangy flavor.
- Add roasted garlic to the mashed potatoes for additional depth.
- Use sweet potatoes instead of russet potatoes for a sweeter twist on the classic side.
What to Serve With It
- Steamed asparagus with lemon
- Roasted Brussels sprouts
- A mixed green salad with vinaigrette
- Garlic bread or dinner rolls
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through. Note that reheating may alter the texture of the filet mignon.
Recipe Card
Filet Mignon with Herb Butter and Creamy Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Ingredients:
2 (6-ounce) filet mignon steaks
2 tablespoons olive oil
Salt and black pepper, to taste
4 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 clove garlic, minced
2 large russet potatoes, peeled and cubed
1/2 cup heavy cream
2 tablespoons butter, for mashed potatoes
Salt, to taste (for mashed potatoes)
Fresh chives, for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the softened butter, parsley, chives, and minced garlic until well combined. Set aside.
3. Season the filet mignon steaks generously with salt and black pepper on both sides.
4. In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side until they develop a nice crust.
5. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time for your preferred doneness.
6. While the steaks are cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
7. Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt to taste.
8. Once the steaks are done, remove them from the oven and top each steak with a generous dollop of the herb butter. Let the steaks rest for 5 minutes before serving.
9. Serve the filet mignon with creamy mashed potatoes on the side and garnish with additional fresh chives.
Notes: Allow the filet mignon to come to room temperature before cooking for more even cooking.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Ingredients:
2 (6-ounce) filet mignon steaks
2 tablespoons olive oil
Salt and black pepper, to taste
4 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 clove garlic, minced
2 large russet potatoes, peeled and cubed
1/2 cup heavy cream
2 tablespoons butter, for mashed potatoes
Salt, to taste (for mashed potatoes)
Fresh chives, for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the softened butter, parsley, chives, and minced garlic until well combined. Set aside.
3. Season the filet mignon steaks generously with salt and black pepper on both sides.
4. In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side until they develop a nice crust.
5. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time for your preferred doneness.
6. While the steaks are cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
7. Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt to taste.
8. Once the steaks are done, remove them from the oven and top each steak with a generous dollop of the herb butter. Let the steaks rest for 5 minutes before serving.
9. Serve the filet mignon with creamy mashed potatoes on the side and garnish with additional fresh chives.
Notes: Allow the filet mignon to come to room temperature before cooking for more even cooking.
