Grilled Filet Mignon with Herb Compound Butter, Charred Vegetables, and Horseradish Cream Sauce

Dust off the grill and welcome spring with this Grilled Filet Mignon recipe, featuring luscious herb compound butter, charred seasonal vegetables, and a zesty horseradish cream sauce. Perfectly seared steaks with cross-hatch grill marks make this dish a showstopper for spring gatherings.

Spring is calling, and it’s time to wake the grill from its long winter’s nap. The sizzle, the aroma, and the promise of flame-kissed filet mignon topped with melting herb compound butter, paired with smoky, sweet corn and tender, seared eggplant. This dish sets the stage for spring entertaining — simple, elegant, and utterly irresistible.

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Grilled Filet Mignon with Herb Compound Butter

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Ingredients

Filet Mignon with Grill Marks

• 4 (6- to 8-ounce) filet mignon steaks, 2 inches thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 teaspoons cracked black pepper
• Fresh thyme sprigs (for garnish)

Herb Compound Butter

• 1/2 cup unsalted butter, softened
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic
• 1 teaspoon lemon zest
• 1/2 teaspoon flaky sea salt

Grilled Vegetables

• 2 ears of corn, husked and cut into thick rounds
• 1 eggplant, sliced into 1/2-inch rounds
• 1 head of romaine, halved lengthwise
• 2 tablespoons olive oil
• Salt and pepper to taste

Horseradish Cream Sauce

• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Compound Butter:

• In a small bowl, combine the softened butter, thyme, parsley, garlic, lemon zest, and salt.
• Spoon onto parchment paper, roll into a log, and chill for at least 1 hour for flavors to meld.

2. Season the Filets:

• Pat the filets dry with paper towels.
• Rub with olive oil and season liberally with salt and cracked black pepper.

3. Get the Grill Ready:

• Preheat the grill to medium-high heat (450°F/230°C).
• For perfect cross-hatched grill marks, oil the grates well with an oiled paper towel held by tongs.

4. Grill the Filet Mignon:

• Place steaks on the grill at a 45° angle to the grates.
• Sear for 3-4 minutes without moving.
• Rotate steaks 90° and grill for another 3-4 minutes.
• Flip steaks and repeat the process on the other side.
• Grill until internal temperature reaches 130°F (54°C) for medium-rare.
• Rest steaks for 5-10 minutes.

5. Grill the Vegetables:

• Toss vegetables with olive oil, salt, and pepper.
• Grill corn rounds and eggplant slices for 3-4 minutes per side, until tender and lightly charred.
• Grill romaine halves for 1-2 minutes cut-side down.

6. Make the Horseradish Cream Sauce:

• Stir together sour cream, horseradish, Dijon mustard, vinegar, salt, and pepper.
• Chill until serving.

7. Serve:

• Top each steak with a round of compound butter.
• Arrange grilled vegetables alongside.
• Serve with horseradish cream sauce.

Tips & Tricks

• Let steaks come to room temperature for 30 minutes before grilling.
• Use an instant-read thermometer for precise doneness.
• For more intense grill marks, use cast-iron grill grates.

Variations

• Swap thyme and parsley for rosemary and chives in the butter.
• Add a touch of honey to the horseradish sauce for sweetness.
• Grill additional vegetables like asparagus or zucchini for variety.

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