Filet Mignon With Tarragon Butter Recipes
FILET MIGNON WITH TARRAGON
Make and share this filet mignon with tarragon recipe from Food.com.
Provided by chia2160
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in saucepan, add shallots and cook for 3 minutes.
- add stock, wine and brandy, reduce until thickened, 5 minutes.
- add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
- add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
- divide spinach between 4 plates, top each with a filet.
- add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.
FILET MIGNON WITH TARRAGON BUTTER
Make and share this Filet Mignon With Tarragon Butter recipe from Food.com.
Provided by RecipeNut
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
- Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
- Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.
TARRAGON BUTTER
This seasoned butter is a delicious way to add great herb flavor and a hint of color to your favorite breads and vegetables.-Connie Moore, Medway, Ohio
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,
Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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- There’s come controversy whether the Filet Mignon is the “king of steaks” or not. It’s certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I’d also say that having to choose a favorite cut, is like asking a mom to choose a favorite child….so, why not love them all. When I do cook filet mignon, one of techniques I like to employ, is the use of a compound (or Maitre’d) butter. In this version, I use some tarragon to create a tarragon compound butter, and smother it over the steak after it’s cooked. Tarragon is the primary herb in a béarnaise sauce, and goes magnificently with steaks. Hope you enjoy it as much as I do!! RECIPE FOR FILET MIGNON WITH TARRAGON BUTTER Ingredients for Filet with Tarragon butter (for 2)
- 2 8oz to 10oz Filet Mignon steaks 3 tablespoons butter; at room temperature 1 tablespoon finely chopped fresh tarragon Salt & pepper
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