Photo of Filets mignons with fresh herb sauce by WW

Filets mignons with fresh herb sauce

PersonalPoints™ per serving
Total Time
25 min
20 min
5 min
Here’s tender filet mignon at its best and easiest: pan‑seared and served with a bold parsley and cilantro sauce. If you like, make extra sauce to spoon over rice, broiled salmon, sliced tomatoes, or steamed green beans another day.


Fresh parsley

1 cup(s), lightly packed, flat-leaf leaves


½ cup(s), lightly packed fresh leaves

Garlic clove(s)

2 clove(s), large, crushed with side of large knife


¼ cup(s)

Red wine vinegar

1 tbsp(s)

Olive oil

3 tsp(s)

Fresh lemon juice

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

¼ tsp(s)

Uncooked lean and trimmed beef filet mignon

1 pound(s), 4 x ¼-pound, about 2.5-cm (1-in) thick


  1. To make herb sauce, combine parsley, cilantro, garlic, water, vinegar, 10 ml (2 tsp) oil, lemon juice, 2 ml (½ tsp) salt, and pepper in blender or food processor and pulse until smooth. Set aside.
  2. Coat large heavy nonstick skillet with remaining 5 ml (1 tsp) oil and set over medium‑high heat. Sprinkle beef with remaining 2 ml (½ tsp) salt. Place beef in skillet and cook until instant‑read thermometer inserted into side of steak registers 63°C (145°F), 2–3 minutes per side. Serve with herb sauce.
  3. Per serving: 1 filet mignon and 75 ml (⅓ cup) sauce


Serving idea: Steamed baby carrots make a colourful side dish.