You’ve got to try these 8 best spices and herbs for filet mignon!
They elevate the flavor of this already delicious cut of meat and make it even more special.
Whether you are grilling, searing, or roasting your filet mignon, these spices and herbs will take it to the next level.
So go ahead and give them a try the next time you cook filet mignon!
8 Best Spices and Herbs for Filet Mignon
You should not have to settle for a boring filet mignon.
After all, it is one of the most tender and flavorful cuts of beef.
But sometimes, even filet mignon can be a bit mundane.
That’s where spices and herbs come in!
They can take your filet mignon from ho-hum to yum in no time.
Here are 8 of the best spices and herbs to use on filet mignon:
Parsley has a clean and peppery taste (and can be used as a garnish to make your meal look extra fancy).
When adding parsley to filet mignon, I would recommend using it in a chimichurri sauce.
This Argentinian sauce is traditionally made with parsley, garlic, olive oil, and vinegar – and can be used as a marinade or a dipping sauce.
Here are a few tips on how to use parsley:
- If using it as a garnish, chop the parsley finely.
- If adding it to a dish for flavor, you can leave it in larger pieces.
- If using it fresh, add it at the end of cooking so that its flavor is not lost.
- If using dried parsley, add it at the beginning of cooking so that it has time to rehydrate.
Here are some other ideas for dishes that would go well with parsley:
- Garlic Parmesan Roasted Broccoli: Add some chopped parsley (and Parmesan cheese) to roasted broccoli for an extra flavorful side dish.
- Corn on the Cob: For a summertime treat, try adding some chopped parsley and butter to grilled or boiled corn on the cob.
- Green Beans: Another great side dish option – sautéed green beans with shallots and parsley make for a tasty and healthy accompaniment to any main course.
Thyme usually has a sharp, almost minty flavor that can really enhance the taste of beef.
When using thyme on filet mignon, I would recommend using it sparingly at first.
You can always add more, but you can’t take it away once it’s on there.
A little goes a long way with thyme, so I would start by adding just a pinch or two to your filet mignon before cooking.
If you’re using fresh thyme, you can also add a sprig or two to the pan while the filet mignon is cooking.
This will infuse even more thyme flavor into your dish.
If you’re not a fan of minty flavors, don’t worry!
The thyme flavor will mellow out as it cooks and will become more subtle.
It should complement the beef flavor nicely and not be overpowering.
Here are some ideas for dishes that would go well with thyme:
- Pork tenderloin with roasted potatoes and carrots
- Chicken breasts with sautéed mushrooms
- Grilled salmon with steamed broccoli
- Shrimp scampi over pasta
This lemony-pine-like herb is a classic for good reason.
It’s one of the most versatile spices and it goes great with filet mignon.
Here are a few tips for using rosemary:
- If you want to really infuse the flavor of rosemary into your dish, try crushing the dried leaves before adding them to your recipe.
- Rosemary pairs well with other herbs like thyme, oregano, and basil. So if you’re looking for a more complex flavor, try adding a mix of herbs to your recipe.
- Add rosemary towards the end of cooking so that it doesn’t become too overwhelming. A little goes a long way with this spice!
Now that you know how to use rosemary, why not try it in this recipe for filet mignon with a rosemary-balsamic glaze?
Sage is earthy, slightly peppery taste with hints of mint (like other herbs in the mint family) and lemon.
It’s a very versatile herb that can be used in many different dishes.
When it comes to filet mignon, sage is the perfect herb to complement the rich flavor of the meat.
Here are a few tips on how to use sage:
- Rub sage all over the filet mignon before cooking. You can also add other herbs and spices like rosemary, thyme, garlic, salt, and pepper.
- If you’re grilling your filet mignon, throw some sage leaves on the grill with the meat. The heat will release the flavor of the sage and infuse it into the meat.
- Create a simple sage butter by mixing softened butter with chopped sage leaves. This can be used as a finishing touch after cooking or as a dipping sauce.
Oregano has a slightly bitter, pungent taste (think of it as a more intense version of basil) and can be used fresh or dried.
When using oregano, remember that a little goes a long way!
Here are a few tips on how to use oregano:
- If you’re using it fresh, add it at the end of cooking so that its flavor doesn’t get lost.
- If you’re using it dried, add it at the beginning of cooking so that it has time to rehydrate and release its flavor.
- Add it to tomato-based dishes, like marinara sauce or pizza.
- Mix it with olive oil and vinegar to make a simple salad dressing.
- Add it to grilled meats or vegetables.
Basil is a balance between sweet and savory – it can go either way.
If you want to highlight the sweetness, pair it with something like balsamic vinegar.
For a more savory dish, try adding basil to garlic and olive oil.
Here are a few tips for using basil:
- Use fresh basil if you can – it really does make a difference in flavor. But if you have to use dried basil, make sure to rehydrate it by soaking it in water for about 10 minutes before using.
- Don’t add basil until the very end of cooking – it doesn’t take long for the heat to destroy the delicate flavor of basil, so wait until your dish is almost done before adding it in.
- Use a light hand – a little bit of basil goes a long way. You can always add more, but you can’t take it away once it’s in there!
7. Garlic Powder
If you’re out of fresh garlic (or just don’t feel like dealing with it), garlic powder is a great way to add garlic flavor to your dish.
It’s also really easy to use – just sprinkle it on!
Here are a few tips for using garlic powder:
- Start with a little bit and add more to taste. You can always add more, but you can’t take it away once it’s there.
- If you’re using it in a dry rub or marinade, make sure to mix it well so that the flavor is evenly distributed.
- If you’re adding it to a wet recipe (like soup or sauce), add it towards the end so that the flavor doesn’t get too strong.
- Garlic powder can also be used as a seasoning for vegetables, meats, or even popcorn! Just sprinkle it on and enjoy.
8. Onion Powder
Onion powder adds a savory, umami flavor to any dish.
It’s perfect for filet mignon because it’s a lean cut of meat that can sometimes taste bland.
Here are a few tips for using onion powder:
- Add it to the seasoning mix that you use to coat the filet mignon before cooking. This will help add flavor to the meat.
- You can also add onion powder to the pan drippings after cooking the filet mignon. This will give the sauce a boost of flavor.
- If you’re making a gravy or sauce to go with the filet mignon, add onion powder to the gravy or sauce while it’s simmering. This will give the gravy or sauce a nice depth of flavor.
8 Best Spices and Herbs for Filet Mignon
- Garlic Powder
- Onion Powder
- Choose your favorite herbs or spices from this list to use with your filet mignon recipe.
- Prepare the rest of your meal!
- Enjoy in no time!