Herb-crusted filet mignon

PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
The broiler makes preparing this steak easy, with flavorful, tender results. The beauty of this dish is that it’s very easy to customize the steaks to fit your or your guests’ palates by rubbing on different combinations of dried herbs. Before seasoning the filets with the herb mixture, pat the steak dry on both sides; dry steaks brown better in the oven than wet steaks. Pay close attention to the thickness of each one. Ideally, each steak would be similar in thickness so that they cook evenly and are ready at the same time. You may need to adjust your cooking times if the filets vary in thickness.


Dried basil

½ tsp

Dried rosemary

¼ tsp

Fennel seeds

¼ tsp, crushed

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked lean and trimmed beef filet mignon

½ pound(s), 2 (1⁄4-pound)


½ medium, cut into wedges


  1. Spray the broiler rack with nonstick spray and preheat the broiler.
  2. Stir together the basil, rosemary, fennel seeds, salt, and pepper in a small bowl. Rub the mixture on both sides of the filets mignons. Place the steaks on the prepared broiler rack and broil 5 inches from the heat until an instant-read thermometer inserted into the side of a steak registers 145°F for medium-rare, about 4 minutes on each side. Transfer to a cutting board and let stand 5 minutes. Serve with lemon wedges. Yields 1 steak per serving.