| 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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