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Classic Filet Mignon with Herb Butter inspired by Hilltop Steakhouse
Inspired by Hilltop Steakhouse

Classic Filet Mignon with Herb Butter

Main Course
A premium steakhouse preparation featuring a perfectly cooked tenderloin steak topped with compound herb butter. This technique creates a juicy, tender cut with a flavorful crust, allowing the natural beef flavor to shine while adding subtle complementary notes through the melting butter.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 60 mins
Total Time 90 mins
Servings 4

Ingredients

  • 4 whole Beef tenderloin steaks (8 oz each, 1.5-2 inches thick, center-cut)
  • 2 tsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil (High smoke point)
  • 8 tbsp Unsalted butter (Softened to room temperature)
  • 1 tbsp Fresh thyme leaves (Finely chopped)
  • 1 tsp Fresh rosemary (Finely chopped)
  • 1 tbsp Fresh parsley (Finely chopped)
  • 2 cloves Garlic (Minced)
  • 1 small Shallot (Minced)

Tools You'll Need

  • Cast iron skillet
  • Meat thermometer
  • Cutting board
  • Paper towels
  • Small mixing bowl
  • Plastic wrap
  • Tongs

Chef's Tip

Remove steaks from the refrigerator at least one hour before cooking for even cooking throughout. If you don't have time, even 30 minutes at room temperature will significantly improve your results.

Instructions

  1. Prepare the herb butter: In a small bowl, combine softened butter, thyme, rosemary, parsley, garlic, and shallot. Mix thoroughly. Transfer to plastic wrap, roll into a log, and refrigerate until firm, about 30 minutes.
  2. Remove steaks from refrigerator 1 hour before cooking to bring to room temperature. Pat completely dry with paper towels.
  3. Season steaks generously on all sides with kosher salt and freshly ground black pepper, pressing gently to adhere.
  4. Preheat oven to 400°F. Heat a cast-iron skillet over high heat until smoking hot.
  5. Add vegetable oil to the skillet. When oil shimmers, carefully place steaks in the pan, leaving space between them.
  6. Sear steaks undisturbed for 3-4 minutes until a dark brown crust forms. Flip and sear the second side for 2-3 minutes.
  7. Transfer skillet to preheated oven and cook to desired doneness: about 5-7 minutes for medium-rare (130-135°F internal temperature).
  8. Remove skillet from oven (handle will be extremely hot). Transfer steaks to a cutting board and let rest for 5-10 minutes.
  9. Slice herb butter into 1/2-inch thick rounds. Place one round on top of each hot steak just before serving, allowing it to melt.

Plating

Serve each filet on a warmed plate with the herb butter melting on top. For a classic steakhouse presentation, accompany with a simple side like roasted asparagus or a baked potato. Garnish with a sprig of fresh thyme or rosemary for an elegant touch.

Storage & Reheating

Leftover filet mignon can be refrigerated in an airtight container for up to 3 days. For best results when reheating, bring to room temperature, then warm in a 275°F oven until the internal temperature reaches 110-115°F (about 20 minutes). Slice thinly and serve at room temperature for sandwiches or salads as an alternative.

About This Recipe

This filet mignon recipe draws inspiration from the premium steaks that were a signature offering at Hilltop Steakhouse. The preparation honors the exceptional quality of the tenderloin cut by keeping the seasoning simple and allowing the natural beef flavor to shine. The herb butter finish adds a touch of richness that elevates this steakhouse classic.

How did it turn out?

We'd love to hear about your experience making this recipe!