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Step-by-Step Instructions
Compound Butter
(Should be made ahead of time)
Ingredients:
2 sticks of Hannaford Brand Butter, softened
2T Garlic, minced
3T Fresh chopped Tarragon
2T Fresh chopped Chives
Mix together in a bowl all of the ingredients, place on a piece of plastic wrap and twist ends to seal and form a roll. Refrigerate.
Tarragon and Garlic Fillet Mignon
Ingredients:
2
Taste of Inspirations Angus Fillet Mignon about
2 to 2 1/2 inches in thickness, trimmed of any
excess fat
Sea Salt and fresh ground pepper
Olive oil to Sauté
Step 1. In a heated sauté pan, add about 1T olive oil and 2T of compound butter, sauté fillet about 5-6 minutes on each side.
Step 2. Remove the fillet to a baking pan when the internal temperature is around 80 degrees and place in a 450 degree oven for about 9 minutes so the fillet reaches the rare to medium rare doneness. Rare is about 125 degrees internal temperature and medium rare is about 130-135 degrees. Be sure and use a meat thermometer and check mid way through the cooking process so that you don't over cook the meat.
Step 3. Pour off the remaining oil and butter from the sautéing pan and lightly wipe the pan, removing the oil, but keeping the beef drippings at the bottom of the pan. This gives added flavor to the sauce.
Step 4. Return the pan to the heat and add about 2T of the compound butter along with about 4 ounces of heavy cream to deglaze the pan.
Step 5. Add some red wine, salt and pepper to taste and reduce the sauce until thickened or clings the back of a spoon about 1 minute.
Step 6. Pour sauce onto serving plate and lay the steaks on top. Garnish with a slice of blood orange and a sprig of tarragon or chives.
Step 7. Serve with a nice red wine such as J. Lohr Cabernet, Beringer Cabernet, Rabbit Ridge or Stone Creek Cabernet.
