Filet Mignon with Herb Butter
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Ingredients
- 2 filet mignon steaks (8 ozs.)
- For the fine herbs butter:
- 4 T. softened butter
- 2 T. fines herbs (equal parts chopped parsley, chives, chervil,& tarragon)
- 2 T. olive oil
- Salt and freshly ground pepper
- 4 T. chopped shallots
- 1/2 c. dry red wine
- 1 c. beef stock
- Later addition for mushroom lovers: 8 oz. mushrooms
Instructions
- 2 tablespoons fines herbes butter With a fork, combine the butter and herbs.
- Form into a ball, wrap in waxed paper, and chill.
- Heat a stainless steel skillet until very hot but not smoking.
- Add oil.
- Sprinkle salt and pepper on both sides of the steaks.
- Place in the skillet and cook for 3 minutes per side for medium rare.
- Transfer filets to shallow dish and cook at 425°For 10 minutes for medium rare.
- To the pan add shallots.
- Let cook for 1 minute, stirring.
- Add the red wine and let reduce until almost all the liquid has evaporated.
- Add the beef stock and let reduce by half.
- Stir in the fine herbs butter.
- If it's too thin... add a little flour to thicken.
- Serve the filet mignon with the sauce.
- Later addition for mushroom lovers: Shelly and I added later:
- saute mushrooms lightly and add them to the sauce at the end.
- 2 filet mignon steaks (8 ozs.)
- For the fine herbs butter:
- 4 T. softened butter
- 2 T. fines herbs (equal parts chopped parsley, chives, chervil,& tarragon)
- 2 T. olive oil
- Salt and freshly ground pepper
- 4 T. chopped shallots
- 1/2 c. dry red wine
- 1 c. beef stock
- Later addition for mushroom lovers: 8 oz. mushrooms
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