Filet Mignon with Tarragon Recipe
Father's Day Recipes
Filet Mignon with Tarragon 1 1/2 tablespoons oil 1/4 cup shallots 1 cup beef broth 1/2 cup white wine 1/4 cup brandy 1/2 cup heavy cream 2 tablespoons butter 2 cloves garlic chopped 1 lb. baby spinach 2 tablespoons oil 4 beef tenderloin steaks 1 inch 2 tablespoons Dijon mustard 1 tablespoon tarragon Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef broth, wine, and brandy; reduce until thickened, about 5 minutes. Add cream, reduce until 3/4 cup. Set sauce aside. Melt butter in skillet, add garlic, saute 1 minute. Add spinach, cook until wilted, tossing, about 2 minutes. Set aside. In another skillet heat oil, add tenderloins and cook until desired doneness. Divide spinach between 4 plates, top each with a filet. Add sauce back to steak pan, stir in mustard and tarragon, add salt and pepper to taste, pour over steaks. Serves 4 |