Skip to content

Recipe Ingredients

  • 2 sticks softened unsalted Land O’ Lakes butter + 4 teaspoons
  • 2 finely minced cloves of garlic
  • ½ peeled small diced shallot
  • 1/3 cup minced sun-dried tomatoes
  • 1/3 cup finely minced parsley
  • 1 tablespoon finely minced rosemary
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper + more to taste
  • 2 tablespoons olive oil
  • 2 8- ounce filet mignons or 1 16-ounce filet

Recipe Directions


  1. In a medium size bowl whisk together the 2 sticks of butter, garlic, shallots, sun-dried tomatoes, parsley, rosemary, 2 teaspoons of salt and ½ teaspoon of pepper until combined.
  2. Transfer the mixture to a sheet of parchment paper and roll up until it forms a long cylinder. Twist the edges to tighten the butter roll and freeze for up to 3 months.


  1. Season the steak on both sides with salt and pepper. Set aside.
  2. Add the olive oil to a hot sauté pan over medium high heat until it begins to lightly smoke.
  3. Add the filets along with 4 teaspoons of butter and cook for 3-4 minutes per side for a rare to medium rare internal temperature.
  4. Remove the filets and serve with slices of the frozen sun-dried tomato herb butter.

Rate and Review

Your email address will not be published. Required fields are marked *

Rating *