Garlic Herb Butter Filet Mignon with Crispy Rosemary Potatoes Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the steaks are very dry before seasoning. Use paper towels to pat them thoroughly. Also, let the skillet heat for at least 5 minutes over high heat before adding the oil.

The oil should shimmer and just begin to smoke. When you place the steaks in the pan, press down gently with tongs to ensure full contact with the hot surface.

When basting, tilt the skillet so the butter pools on one side. Use a large spoon to scoop the butter and pour it over the steaks continuously.

This not only cooks the steaks evenly but also infuses them with flavor. Keep the heat at medium-high to prevent the butter from burning. If the butter starts to brown too quickly, lower the heat slightly.

Variations

• Peppercorn Crust: Before searing, press cracked black peppercorns onto both sides of the steaks for a spicy crust. Reduce the black pepper in the seasoning to 1/4 tsp. The peppercorns will toast in the pan, adding a bold, aromatic heat.
• Blue Cheese Butter: Soften 2 tbsp of unsalted butter and mix with 1 tbsp crumbled blue cheese. After the steaks rest, top each with a pat of the blue cheese butter. The tangy cheese melts over the hot steak, adding a creamy, savory finish.
• Balsamic Glaze: After basting, remove the steaks and add 2 tbsp balsamic vinegar to the skillet. Scrape up the browned bits and simmer until slightly thickened. Drizzle the glaze over the sliced steak before serving.
• Smoked Paprika Potatoes: Add 1/2 tsp smoked paprika to the olive oil and salt mixture for the potatoes. The smoky spice complements the rosemary and adds a subtle warmth to the crispy potatoes.

Storage and make-ahead

Fridge

Store steak and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.

Freezer

Wrap leftover steak tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Potatoes do not freeze well.

Reheat

Reheat steak in a low oven (275°F/135°C) until warm, about 10 minutes. Reheat potatoes in an air fryer at 350°F (175°C) for 5-7 minutes to restore crispness.

Store leftover steak and potatoes separately in airtight containers in the refrigerator. The steak can be kept for up to 3 days, and the potatoes for up to 4 days.

To reheat, place the steak in a low oven (275°F/135°C) until just warmed through, and reheat the potatoes in the air fryer at 350°F (175°C) for 5-7 minutes to restore their crispiness.

You can slice the potatoes into accordion cuts up to a day in advance and store them in a bowl of cold water in the refrigerator. Dry them thoroughly before tossing with oil and salt. The steaks can be seasoned up to 4 hours ahead and kept in the refrigerator. Bring them to room temperature for 30 minutes before cooking.

Serving ideas

Serve the sliced filet mignon immediately after spooning the pan butter over the top. The potatoes are best eaten right away while they are still crispy.

This dish pairs well with a simple green salad or steamed asparagus. A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements the richness of the steak and butter.

For a more casual presentation, you can serve the steak whole with the potatoes on the side. The pan butter can be served in a small bowl for dipping. If you have extra herbs, sprinkle a few fresh leaves over the top for a pop of color. This recipe is perfect for a special occasion dinner at home, yet simple enough for a weeknight treat.

Frequently asked questions

Recipe card

Garlic Herb Butter Filet Mignon with Crispy Rosemary Potatoes

Prep 15 minCook 23 minRest 5 minTotal 43 minServes 2

Ingredients

• 2 steaks beef tenderloin filet mignon steaks (250g each)
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 300 g baby golden potatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 40 g unsalted butter
• 4 cloves garlic, smashed

Instructions

1. Place a pair of chopsticks on either side of a baby potato. Using a sharp knife, slice the potato crosswise into thin accordion slits, stopping when the knife hits the chopsticks so the slices stay attached at the bottom. Repeat with all potatoes. In a bowl, toss the sliced potatoes with 1/2 tbsp olive oil, 1 sprig of rosemary (leaves removed and chopped), and 1/2 tsp flaky sea salt.
2. Preheat the air fryer to 400°F (200°C). Arrange the sliced potatoes in the air fryer basket in a single layer. Cook for 20 minutes, shaking the basket halfway through, until the potatoes are golden and crispy on the outside and tender inside.
3. Pat the filet mignon steaks dry with paper towels. Season generously on all sides with the remaining 1/2 tsp flaky sea salt and the freshly cracked black pepper.
4. Heat a cast-iron skillet over high heat until smoking hot. Add the remaining 1/2 tbsp olive oil. Carefully place the steaks in the skillet and press down gently. Sear for 3 minutes without moving, until a deep mahogany crust forms.
5. Flip the steaks. Add the unsalted butter, smashed garlic cloves, the remaining rosemary sprig, and the thyme sprigs to the skillet. Tilt the pan slightly so the butter pools, and use a large spoon to continuously baste the steaks with the foaming butter.
6. Continue basting until the internal temperature of the steaks reaches 130°F (54°C) for medium-rare, about 2-3 minutes more. For medium, cook to 140°F (60°C). Remove the steaks from the skillet and let them rest for at least 5 minutes.
7. Transfer the steaks to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute. After resting, carve the steaks into thick slices against the grain.
8. Arrange the sliced steak on plates alongside the crispy rosemary potatoes. Spoon the aromatic pan butter over the steak slices. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

25 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.