Filet Mignon With Lemon-Parsley Butter

"The lemon-parsley butter adds a nice twist to your next filet mignon. From the Weber Cookbook"
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Katanashrp photo by Katanashrp
photo by gertc96 photo by gertc96
photo by Nimz_ photo by Nimz_
Ready In:




  • For the Butter:

  • In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed.
  • Cover and refrigerate until ready to serve.
  • Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling.
  • Lightly brush or spray both sides with oil.
  • Season evenly with the salt and pepper.
  • Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
  • Transfer each filet to a warm serving plate and place a tablespoon of the butter on top to melt.
  • Serve warm, after allowing to rest at least 5 minutes.

Questions & Replies

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  1. Steakhouse quality for sure! I added a little bit of garlic to the butter and broiled it on top of the steak for the last couple of minutes of cooking. We were very impressed. Thank you.
  2. the butter was awesome. i reverse sear my steaks however. salt n pepper them and place on a rack pan in 250 degree oven for 45 mins to 125 degree reading. let rest for 5 minutes then sear in very hot skillet for 1 min on each side then let rest again for 10 mins. i put butter on top of steaks to melt while resting. awesome
  3. Wow, this was so good! After I got all the butter ingredients mixed up I shaped it into a log and wrapped it up in plastic wrap, so it could be slice and look pretty on the steak. I realized too late that I had forgot to add the parsley to the butter :( Oh well, I just sprinkled it over the top though, probably tasted the same haha. YUM!!!
  4. Wonderful! I prepared this for our New Year's Eve dinner, served with baked potatoes, and it was great. And we all thought the delicate touch of lemon was wonderful with the filet mignons (and it was good on our baked potatoes, too!). I doubled the recipe (to suit our crowd), and it ended up being a little too much parsley. So if I increased the quantity again I'd go ahead and double everything except the parsley. Thanks for sharing your recipe, Nimz. Made for "Please Review My Recipe" tag game.
  5. Very easy and tastes fantastic! Thanx for sharing! :D


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