Filet Mignon With Tarragon Butter Food

FILET MIGNON WITH TARRAGON BUTTER

Steps:

• There's come controversy whether the Filet Mignon is the "king of steaks" or not. It's certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I'd also say that having to choose a favorite cut, is like asking a mom to choose a favorite child....so, why not love them all. When I do cook filet mignon, one of techniques I like to employ, is the use of a compound (or Maitre'd) butter. In this version, I use some tarragon to create a tarragon compound butter, and smother it over the steak after it's cooked. Tarragon is the primary herb in a béarnaise sauce, and goes magnificently with steaks. Hope you enjoy it as much as I do!! RECIPE FOR FILET MIGNON WITH TARRAGON BUTTER Ingredients for Filet with Tarragon butter (for 2) 2 8oz to 10oz Filet Mignon steaks 3 tablespoons butter; at room temperature 1 tablespoon finely chopped fresh tarragon Salt & pepper Recipe Overview and Keys to Success To make the best filet mignon with tarragon butter, just make sure to do the following: Cooking the steak is easily the most important part of this recipe. I urge you to check out my Five Rules for the Perfect Steak and How to Pan Roast Steaks (of course you can do this on the grill as well). Make sure you season the filet well; use a very hot pan (or grill) to get a good sear, and watch the doneness For the tarragon butter, I think you need to use fresh tarragon. The texture and flavor of dried just isn't the same, and the compound butter really needs fresh Making Filet Mignon with Tarragon Butter You should make the tarragon butter (up to a day in advance) first Allow the butter to come up to room temperature in a small bowl Finely chop about a tablespoon worth off fresh tarragon - you don't need to be exact with the measurements Combine the chopped tarragon and the butter together and mix until incorporated If you're using immediately, you can simply leave out. If you're making it in advance you can wrap and refrigerate for up to a day, or freeze for a couple weeks; once done we cook the steak Pre-heat your oven to 425 degrees Season your steaks with salt and pepper, and allow them to come up to room temperature prior to cooking Heat a heavy bottomed pan over the burner until it is slightly smoking; or get your grill super hot Coat the steaks in oil (I use olive oil), and lay them in the hot pan; you should hear a very loud sizzle. If you don't, remove the filets and allow the pan to get hotter Allow the steaks to sear on that side without touching them for 3 - 5 minutes; depending on the thickness of the steak with the thicker filets going longer Turn the steaks over, and allow them to sear on the other side (again, no touching) for another 2 - 4 minutes; again depending on the thickness Move the whole pan (filet's and all) into your hot oven, and cook for another 2 - 4 minutes or until the steak are at the desired doneness sFor an average size filet mignon (2 - 3 inches thick) the minimum times will get you to about med-rare As the butter melts and the tarragon gets exposed to the heat from the steak you'll get that beautiful aroma wafting up. You can use this same technique with just about any herb you'd like. Serve it up with your favorite sides, and you're good to go. Leave me a comment and let me know how it goes.

FILET MIGNON WITH TARRAGON

Steps:

• heat oil in saucepan, add shallots and cook for 3 minutes.
• add stock, wine and brandy, reduce until thickened, 5 minutes.
• add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
• add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
• divide spinach between 4 plates, top each with a filet.
• add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.

FILET MIGNON WITH TARRAGON BUTTER

Steps:

• Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
• Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
• Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.

TARRAGON BUTTER

Steps:

• Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter.
• Season butter to taste with salt and pepper.
• Process dried porcini mushrooms in spice grinder to fine powder.
• Transfer powder to plate.
• Sprinkle steaks with salt and pepper.
• Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat.
• Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare.
• Transfer steaks to plates.
• Spoon rounded tablespoon of herb butter atop each steak and serve.

FILET MIGNON WITH RUM BUTTER

Steps:

• Combine half of rum, shallots, lime juice and pepper in shallow dish.
• Add steaks.
• Marinate 30 TO 60 minutes, turning once.
• Sprinkle with salt.
• Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill.
• Stir in butter a small piece at a time.
• Stir in parsley.
• Brush steaks with half of rum butter and grill 8 to 10 minutes.
• Turn and brush with remaining rum butter.
• Grill another 8 minutes or until desired doneness.

FILET MIGNON IN A GREEN PEPPERCORN SAUCE

Steps:

• Heat butter and oil in a large skillet over medium heat.
• Season filets with salt and pepper.
• Saute 5 minutes per side for rare (10 min for medium).
• Transfer to a heated platter and keep warm.
• To make the sauce, add brandy to same skillet.
• Set aflame, shaking pan until flame dies.
• Add shallots and stir on high heat for 2 to 3 minutes.
• Rinse green peppercorns in cold water.
• Drain and chop.
• Add to pan with cream, mustard, and tarragon.
• Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
• Add juice from filets.
• Pour sauce over filets and serve.