The majority of Christian men and women who pray to a Living God know very little about real prevailing prayer. Yet prayer is the key that unlocks the door of God’s treasure-house. It is not too much to say that all real growth in the spiritual life – all victory over temptation, all confidence and peace in the presence of difficulties and dangers, all repose of spirit in times of great disappointment or loss, all habitual communion with God – depends upon the practice of secret prayer.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	2	Servings

INGREDIENTS

4	tb	Butter, softened
2	tb	Finely minced shallots (about 2 whole)
1	ts	Dried tarragon
12	oz	Filet of beef (2 pieces each, each 2" thick)
		Salt to taste
		Pepper to taste
1	ts	Olive oil

INSTRUCTIONS

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, 0.1 grams
carbohydrates, 0 grams fiber, 13.6 grams fat (4.7 grams saturated),
360    milligrams sodium.
Tarragon Butter per serving: 77 calories, 0.5 grams protein, 2 grams
carbohydrates, 0.1 grams fiber, 7.7 grams fat (4.7 grams saturated), 2
milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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