Filet Mignon with Garlic & Herb Compound Butter

Looking for the perfect Valentine’s Day dinner to romance your sweetie? Well, look no more because Oliver’s is ready to be your wingman! With decadent ingredient at affordable prices, anyone can put together a romantic dinner without a reservation. Prime filet mignon, the ultimate in romantic decadence. This week, we’re featuring this king of meats for just $18.99/lb, just in time for Valentine’s Day! Keep these gorgeous steaks the stars of the show with a simple yet mouthwatering preparation that’ll have your sweetheart swooning at first bite. Best of all, you can use any leftover compound butter for homemade garlic bread, talk about a win-win situation!

*Sale price good through 2/18/20.

  • Serves: 2 Steaks
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes


  • 2 USDA Prime Filet Mignon Steaks
  • 1/2 c. Room-Temperature Butter, divided in half
  • 2 cloves Garlic, sliced
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 2 tbsp. Fresh Rosemary, chopped
  • 2 tbsp. Fresh Parsley, chopped
  • 3 cloves Garlic, grated
  • Salt & Black Pepper


  1. In a small bowl, mix 4 tablespoons of butter, grated garlic, chopped rosemary, and parsley. Season liberally with salt and pepper, and mix to combine. Cover tightly and chill until set.

  2. Pat filet mignon steaks with paper towels to remove excess moisture, then season liberally with salt and pepper. Heat a dry cast iron skillet until hot, then melt in 2 tablespoons of butter in skillet, swirling to coat. When skillet is very hot but not smoking, let filet mignon steaks in pan. Sear without moving steak for 3 to 4 minutes, then flip. Allow steak to sear again for about 3 to 4 minutes and at 2 minutes, add 2 additional tablespoons of butter, sliced garlic, and herb sprigs. Spoon seasoned butter over steaks for remaining cooking time to further brown steaks.

  3. Remove steaks from heat and allow to rest for at least 5 minutes. Top each steak with a tablespoon of garlic and herb compound butter before serving.

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