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Name: Filets with Tarragon Butter
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 ts Dried tarragon; 12 oz Filet of beef (2 pieces); Black Pepper to taste; 2 tb shallots Finely minced; Salt to taste; 4 tb Butter softened; 1 ts olive oil

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INGREDIENTS

1 ts Dried tarragon
12 oz Filet of beef ; (2 pieces)
Black Pepper ; to taste
2 tb shallots ; Finely minced
Salt to taste
4 tb Butter ; softened
1 ts olive oil

Servings

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 400F. 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

NOTES

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Filets with Tarragon Butter

1 ts Dried tarragon
12 oz Filet of beef (2 pieces)
 Black Pepper to taste
2 tb shallots Finely minced
 Salt to taste
4 tb Butter softened
1 ts olive oil

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 400F. 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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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 2

Calories: 637
Calories from Fat: 491 (77%)

Amt Per Serving		% DV

	Total Fat 54.6g	73 %
	Saturated Fat 27.1g	136 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 2.1g
Cholesterol 173.3mg		53 %
Sodium 340.5mg		12 %
Potassium 600.4mg		16 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.5g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 637

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