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Filets With Tarragon Butter

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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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