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Grilled Filet Mignon with Herb Compound Butter

Grilled Filet Mignon with Herb Compound Butter

The perfect filet mignon recipe for Mother’s Day, Valentine’s Day, and Anniversaries. These filets are grilled to perfection then topped with a delicious herb and black pepper compound butter. Absolutely fantastic!
Photo by: komarmaria/Depositphotos
5 from 1 vote
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Course: Main Course, Main Dish
Cuisine: American, American Food
Keyword: Anniversary recipes, filet mignon, grill beef tenderloin, grilled fillet mignon, Mother's Day recipe, steak recipes, Valentine's Day recipes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 552kcal
Author: Derrick Riches and Sabrina Baksh


  • 4 filet mignon about 1 1/2 to 1 3/4 inches thick
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • For compound butter:
  • 1/2 cup butter room temperature--do not melt
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • Plastic wrap about 12 inches long


  • Combine softened butter with thyme leaves remaining butter ingredients.
  • Scoop out onto the plastic wrap and carefully roll one side of plastic wrap, creating a cylindrical shape out of the butter. Twist the ends of plastic and fold under the body of the sealed butter.
  • Place into the refrigerator for at least 2 hours before using. Butter mixture will last for a week if stored covered in the fridge.
  • Preheat grill for high heat. Brush olive oil onto the exposed areas of the filet. Season both sides of with salt and black pepper.
  • Place steaks on the grill and cook 5 minutes per side, depending on the thickness of the cut and preferred doneness. I recommend an internal temperature between 135-140 degrees F--medium-rare or medium. Reduce heat if needed. Once cooked to your liking, remove steaks from the grill and let them rest for 5 minutes. Top with 1 inch thick slices of compound butter and serve with your favorite sides.
  • Please note that you can swap out the thyme for another fresh herb such as Italian parsley, basil, oregano, or rosemary. You can also omit the black pepper entirely from the butter.


Serving: 1serving | Calories: 552kcal | Carbohydrates: 3g | Protein: 32g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 842mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 5mg