| Ingredients | |||
| 4 | tablespoon | butter, softened | |
| 2 | tablespoon | shallots, finely minced | |
| 1 | teaspoon | dried tarragon | |
| 12 | oz | filet of beef (2 pieces)(2 inches thick) | |
| 1 | salt, to taste | ||
| 1 | pepper to taste | ||
| 1 | teaspoon | olive oil | |
| Directions: | |||
| TO PREPARE THE TARRAGON BUTTER: Saute the shallots in 1 teaspoon butter for 3-4 minutes, or until beginning to brown. Stir into the remaining butter, along with the tarragon. Divide into two mounds; flatten between sheets of wax paper. Place in the freezer. TO COOK THE STEAKS: Preheat the oven to 400 degrees F. |
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