Filets with Tarragon Butter
A simple and succulent beef dish that will have you hooked after the first bite!
Yield
2 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
softened |
|
| 2 | tablespoons |
shallots
finely minced |
|
| 1 | teaspoon |
tarragon leaves
|
|
| 12 | ounces |
beef, filet mignon
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | teaspoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
softened |
|
| 3E+1 | ml |
shallots
finely minced |
|
| 5 | ml |
tarragon leaves
|
|
| 346.8 | ml/g |
beef, filet mignon
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
olive oil
|
|
Directions
TO PREPARE THE TARRAGON BUTTER: Sauté the shallots in 1 teaspoon butter for 3 to 4 minutes, or until beginning to brown.
Stir into the remaining butter, along with the tarragon.
Divide into two mounds; flatten between sheets of wax paper.
Place in the freezer.
TO COOK THE STEAKS:
Preheat the oven to 400℉ (200℃).
Heat the oil in a cast-iron skillet or oven-proof pan over high heat.
Salt and pepper the filets.
Brown on all sides.
Put the pan in the oven; bake for 5 minutes (for medium-rare).
Let the steaks rest for 10 minutes covered with foil before serving.
When ready to serve, top with Tarragon Butter.
