Herb Butter Filet Mignon Slow Cooker 4-Ingredient

Herb Butter Filet Mignon Slow Cooker 4-Ingredient. My mother-in-law said this was the best fancy dinner she’s ever had at my house. The butter keeps it super soft and tasty.

This easy slow cooker recipe uses just 4 things to make tender filet mignon with yummy herb butter. The meat cooks slow in its own juices under a butter top that melts and soaks in. You get pink, juicy steak slices with rich butter sauce that tastes like you worked all day. It’s simple like home cooking but looks super fancy for guests.

Tender beef steaks topped with fresh herb butter cook low and slow in a crockpot. Just 4 easy ingredients make juicy, pink medallions with glossy butter sauce. No fuss for elegant dinners—serve with potatoes, veggies, or bread to soak it up. Pairs great with red wine like Pinot Noir. Guests rave!

Ingredients

• 4 beef filet mignon steaks (6–8 oz each, about 1 1/2 inches thick, no extra fat)

• 1 teaspoon kosher salt (plus extra if you want)

• 1/2 teaspoon ground black pepper (plus extra if you want)

• 8 tablespoons (1 stick) soft unsalted butter

• 2 tablespoons chopped fresh herbs (like parsley and chives, or parsley and thyme), plus more for topping

Herb Butter Filet Mignon: Directions

1. Dry the steaks with paper towels. This stops extra water in the cooker and helps them taste better.

2. Put salt and pepper on both sides of each steak. Let them sit out for 15–20 minutes while you make the butter.

3. Mix soft butter with chopped herbs in a bowl until smooth. Add a tiny bit of salt or pepper if it needs it. Keep it soft.

4. For best taste (optional): Heat a big pan on medium-high. Add a tiny bit of herb butter or oil. Brown steaks 1–2 minutes each side for a crust. Don’t cook them all the way. Put in slow cooker in one layer.

5. Or skip browning: Just put raw seasoned steaks in a single layer in the slow cooker.

6. Split herb butter into 4 parts. Put one part on each steak and press down. Dot extra butter around them.

7. Put the lid on and cook on LOW for about 1½ to 2½ hours. Check at 1 1/2 hours. For soft and pink, use a thermometer: 130–135°F for medium-rare or 140°F for medium.

8. Turn off cooker. Move steaks to a plate, cover with foil, and rest 5–10 minutes so juices stay inside.

9. Stir the butter juices in the cooker. Add salt or pepper if needed for sauce.

10. Put steaks on warm white plates. Spoon juices over top and around. Add chopped herbs on top. Serve right away. Pass extra sauce at the table.

Serve on warm plates so butter stays shiny. Spoon juices over, add parsley for pretty color. Try with mashed potatoes, green beans, salad, or crusty bread. A red wine like Pinot Noir or Merlot goes well.