Herb Butter Filet Mignon

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Make the most perfect Filet Mignon every single time with this method.  Top with your own homemade herb butter, for the finishing touch. 


This is a sponsored conversation written by me on behalf of Paisley Farm, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible.

~National Filet Mignon Day~ Sunday, August 13, 2017


Is there really anything better than a perfectly done Filet Mignon?  When you can achieve that perfect sear that gives it that crunch on the outside, and when it’s tender and done exactly to your liking on the inside?

Even better?  You don’t even need a grill.  These are started in a cast iron skillet on your stove and finished in the oven.


Ingredients in Herb Butter for Steaks:

  • butter
  • tarragon
  • Rosemary
  • garlic


Salt and pepper your filets generously on both sides.  Place them in a cast iron skillet on the stove, with some butter and olive oil that is scorching hot. Two minutes on each side.


Take the cast iron skillet and place it directly in your preheated oven.

Depending on how you like your steak, you will bake them for  4-5 minutes for a rare steak,  Medium rare, 5-6 minutes, medium, 6-7 minutes, medium well 7-8 minutes.

Internal Temperatures for Steak:

Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F


Remove the steaks from the oven and place them on a plate.  Cover them with foil and let them sit for 5 minutes before serving.


This recipe has a homemade herb butter that tops the steaks before serving.  Simply made with butter, garlic, fresh tarragon and rosemary.  It was also amazing on our baked potatoes.  I don’t know about you, but it only seems right to have a baked potato accompany your steak.


Our other accompaniment?  These Organic Marinated Mushrooms from Paisley Farm!

Have you tried them yet?

Paisley Farm Organic Marinated Mushrooms are marinated in all natural flavors; water, vinegar, garlic, sugar and salt, oregano and red pepper.  They are gluten free and certified organic by OEFFA.


J.W. Paisley, founder of Paisley Farm, based their original company concept on an ethic that they still carry forth today.  Paisley Farm makes their products out of the freshest ingredients.  You’ll taste authenticity in every spoonful of their products.

My friends at Paisley Farm and I are always sharing great recipes with you! Here are a couple of ways I have used their marinated mushrooms in the past!

Chicken, Mushroom & Wild Rice Soup


Italian Chicken & Mushroom Appetizer


Other Paisley Farm recipes here on my site.


Visit Paisley Farms website for recipes, products and store locations.

Paisley Farms on FaceBookInstagram and Pinterest



Don’t you think a done to your liking, Herb Butter topped Filet Mignon with a side of Organic Marinated Mushrooms would be the smartest way to celebrate National Filet Day on August 13th?  We sure do!

Let’s make some steak perfection! M.

Overhead of Herb Butter Fillets on a white plate and marinated mushrooms in a white bowl
4.75 from 4 votes
Print Recipe

Herb Butter Filet Mignon

Make the most perfect Filet Mignon every single time with this method.  Top with your own homemade herb butter, for the finishing touch.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Beef
Cuisine: American
Keyword: Herb Butter Filet Mignon
Servings: 4
Calories: 345kcal
Author: Michaela Kenkel


  • 4 10 ounce Thick cut, Tenderloin Beef Filets
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons butter
  • Salt and Black Pepper to taste
  • For the Herb Butter:
  • ½ stick salted butter softened
  • 1 Tablespoon fresh tarragon chopped
  • 1 Tablespoon fresh Rosemary chopped
  • ½ Tablespoon garlic minced


  • About 30 minutes before you begin cooking your steaks, remove them from the refrigerator and set them on the counter to take the chill off. Preheat your oven to 415 degrees.
  • Prepare your herb butter: Place softened butter in a bowl, add herbs to it, mixing until combined. I used a fork. Take the butter and place it in foil. Careful "re-shape" the butter and wrap in foil. Place back in the fridge.
  • Salt and pepper filets generously on both sides.
  • Using a cast iron skillet, one that will transfer from your stove top to your oven, begin to prepare your steaks.
  • Place butter and olive oil in your pan, turn to high and when butter is melted and pan is scorching hot, place steaks in pan and set a timer for 2 minutes. Flip and set the timer for 2 minutes more. Take the cast iron skillet (be careful!! It's REALLY hot!) and place it in the oven.
  • Based on thick 10 ounce filets, for rare, bake for 4-5 minutes, for medium rare, 5-6 minutes, for medium, 6-7 minutes, and 7-8 for medium well.

Internal Temperatures for Steak:

  • Rare: 130°F to 135°F - Medium Rare: 140°F to 145°F - Medium: 155°F to 160°F - Well Done: 165°F to 170°F
  • Remove steaks from the skillet, place on a plate and cover with foil. Let rest for 5 minutes.
  • Top with a pat of herb butter before serving.


original recipe from kitchen swagger


Serving: 1g | Calories: 345kcal | Carbohydrates: 1g | Protein: 11g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 307mg




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  1. Tarragon, rosemary, garlic and butter – what a perfect combo of herbs plus butter for this filet mignon! I’m drooling!

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