Yield: 2 servings
|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.