This recipe delivers restaurant-quality filet mignon with a sophisticated French flair. The tender beef is seared to perfection and finished in the oven for a consistent medium-rare center. The star of the dish is the homemade tarragon butter, a classic compound butter that melts over the hot steak to create a luxurious, herb-infused sauce. The earthy notes of fresh tarragon and the sweetness of caramelized shallots complement the rich beef beautifully. Ideal for date nights or special celebrations, this dish is elegant yet approachable. The butter can be made ahead and frozen, allowing you to serve a gourmet meal with minimal last-minute stress. Enjoy the perfect balance of savory, herbal, and buttery flavors in every bite.
Filets With Tarragon Butter
Description
This recipe delivers restaurant-quality filet mignon with a sophisticated French flair. The tender beef is seared to perfection and finished in the oven for a consistent medium-rare center. The star of the dish is the homemade tarragon butter, a classic compound butter that melts over the hot steak to create a luxurious, herb-infused sauce. The earthy notes of fresh tarragon and the sweetness of caramelized shallots complement the rich beef beautifully. Ideal for date nights or special celebrations, this dish is elegant yet approachable. The butter can be made ahead and frozen, allowing you to serve a gourmet meal with minimal last-minute stress. Enjoy the perfect balance of savory, herbal, and buttery flavors in every bite.Ingredients
Directions
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Prepare the tarragon butter: Melt 1 teaspoon of butter in a small skillet over medium heat.
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Add the finely minced shallots and sauté for 3-4 minutes until they begin to brown and soften.
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Remove from heat and stir the cooked shallots into the remaining softened butter along with the dried tarragon.
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Divide the butter mixture into two mounds and flatten them slightly between sheets of wax paper or plastic wrap.
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Chill the butter pucks in the freezer until firm, about 15-20 minutes.
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Preheat the oven to 400ðF (200ðC).
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Heat olive oil in a cast-iron skillet or oven-proof pan over high heat until shimmering.
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Pat the filets dry and season generously with salt and pepper on all sides.
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Sear the filets in the hot pan for 1-2 minutes per side until a deep brown crust forms.
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Transfer the skillet to the preheated oven and bake for 5-7 minutes for medium-rare, depending on thickness.
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Remove the steaks from the oven and transfer them to a warm plate.
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Let the steaks rest for 5 minutes to allow juices to redistribute.
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Top each steak with a puck of the chilled tarragon butter just before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 107.5kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 96.5mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The tarragon butter pucks can be wrapped tightly in plastic wrap and frozen for up to 3 months. Simply thaw slightly before placing on the hot steak.
Doneness Check: For 2-inch thick filets, 5 minutes in a 400ðF oven after searing typically yields medium-rare. Use a meat thermometer for accuracy; aim for 130ðF (54ðC) for medium-rare.
Resting: Allow the steaks to rest for at least 5 minutes after cooking. Do not let them rest for "several hours" as this will cause the meat to become cold and the texture to degrade.
Variations: For a fresher flavor, substitute fresh chopped tarragon for the dried version. You can also add a squeeze of lemon juice to the butter for brightness.
