Ingredients

Scaled 1

  • Fine Herb Butter
  • 2 T / 28 g butter, softened
  • 1 T fine herbs (parsley, chives, chervil, tarragon)
  • Meat
  • 1 lb / 454 g fillet mignon, cut into 2 rounds
  • 2 T shallots, chopped
  • 0.25 c / 57 g red wine
  • 0.5 c / 114 g beef stock

Method

Fine Herb Butter

With a fork combine the ingredients, form into a ball and wrap and put in the refrigerator.

Meat

  • Pre-heat skillet until nearly smoking hot.
  • Add some olive oil.
  • Pre-season steaks with salt and pepper.
  • Fry steaks 3 min per side
  • Remove steaks and let rest
  • Add shallots to pan and cook for 1 min
  • Add the red wine and let reduce nearly completely.
  • Add the beef stock and reduce in half
  • Stir in the fine herb butter and serve over the steak

Servings

3 servings

Prep Time

20 min

Cook Time

15 min

Category

Source

Angela Mahnke 200529134129

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