Filets with tarragon butter

Yield: 2 servings

Measure Ingredient
4 tablespoons Butter, softened
2 tablespoons Finely minced shallots (about 2 whole)
1 teaspoon Dried tarragon
12 ounces Filet of beef (2 pieces each, each 2\" thick)
\N \N Salt to taste
\N \N Pepper to taste
1 teaspoon Olive oil

TO PREPARE THE TARRAGON BUTTER: Saute the shallots in 1 teaspoon butter for 3-4 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'F. 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 several hours before serving. When ready to serve, top with Tarragon Butter.

Beef per serving: 306 calories, 43 grams protein, ⅒ grams carbohydrates, 0 grams fiber, 13⅗ grams fat (4.7 grams saturated), 360 milligrams sodium.

Tarragon Butter per serving: 77 calories, ½ grams protein, 2 grams carbohydrates, ⅒ grams fiber, 7.7 grams fat (4.7 grams saturated), 2 milligrams sodium.

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