Steaks With Sun Dried Tomato Butter

Bev, Bev Cooks

Compound butter is easy to make and can dress up any dish! Simply combine butter with your favorite herbs and spices for a sweet or savory addition to meats, veggies or rolls.
15 min Prep Time
10 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Servings: 4 servings

Servings: 4 servings


  • 1 stick of unsalted butter, at room temp
  • 8 sun-dried tomatoes, (shake away any excess oil)
  • 3 cloves garlic
  • 1/2 cup of parsley leaves
  • 4 (5 oz) filet mignon steaks
  • Coarse salt
  • Freshly ground pepper
  • Steamed broccoli with lemon, as a side
  • Crusty bread, as a side


Step 1

In a food processor, add the sun-dried tomatoes, garlic, parsley leaves and a 1/2 tsp of coarse salt. Blend until combined. To a bowl with the softened butter, add the tomato mix and stir until fully incorporated with the butter. Transfer the butter to a sheet of plastic wrap and roll it up into a log shape. Twist and tuck the plastic ends under the log and store in the fridge until you’re ready to use.

Step 2

Preheat your oven to 400.

Step 3

Liberally season each side of the steaks with coarse salt and freshly ground pepper. Melt 2 Tbs. of the sun-dried tomato butter in a skillet (cast iron is great here) over medium high heat. Once the butter is foaming, add the steaks and sear on one side for five minutes. Flip and sear for five more minutes. Transfer your skillet to the oven for two minutes. This will get you a medium rare. If you want a medium, go four or five minutes.

Step 4

While the steaks rest in the skillet, place another disc (about half a Tbs.) of compound butter on top of each steak. It will melt over the filets and flavor them beautifully. Transfer to dinner plates and serve with broccoli and crusty bread.