Filet Mignon with Tarragon Butter
This sounded interesting and came out quite well. I am considering making it with a cool pat of butter mixed with tarragon next time.
2 trimmed beef tenderloin steaks
2 tsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 Tablespoons butter
1 clove garlic, minced
2 tsp chopped fresh tarragon or 3/4 tsp dried tarragon
1. Rub steaks with olive oil and season with salt and pepper.
2. Heat a medium skillet over medium-high heat. Cook steaks 5 minutes per side. Transfer to serving plate and tent with foil.
3. Melt butter in same skillet until it browns slightly. Scrape up any browned bits. Add garlic, cook 15 second or until fragrant. Stir in tarragon.
4. Pour sauce over steaks and serve immediately.