Best 7 Filet Mignon With Tarragon Butter Recipes

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 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.

STEAK WITH BERNAISE

Steps:

• For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
• Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
• Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
• Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

BéARNAISE SAUCE

Steps:

• Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
• Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
• Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
• Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
• Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE

Steps:

• Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

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.

MARINATED FILET MIGNON WITH FLAVORED BUTTER

Steps:

• Place filets in a re-sealable plastic bag.
• Combine the marinade ingredients in a glass bowl or measuring cup.
• Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
• Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
• Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.