| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 2 | Servings | |
INGREDIENTS
| 4 | T | Butter, softened |
| 2 | T | Finely minced shallots |
| about 2 whole | ||
| 1 | t | Dried tarragon |
| 12 | oz | Filet of beef, 2 pieces |
| each each 2" thick | ||
| Salt to taste | ||
| Pepper to taste | ||
| 1 | t | 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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