Recipe - Filets With Tarragon Butter

4 tablespoon Butter, softened
2 tablespoon Finely minced shallots
(about 2 whole)
1 teaspoon Dried tarragon
12 ounce Filet of beef (2 pieces
each, each 2" thick)
Salt to taste
Pepper to taste
1 teaspoon Olive oil

TO PREPARE THE TARRAGON BUTTER: Saute the shallots in 1 teaspoon
butter for 34 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'F. Heat the oil in a
castiron skillet or ovenproof pan over high heat. Salt and pepper
the filets. Brown on all sides. Put the pan in the oven; bake for 5
minutes (for mediumrare). Let the steaks rest several hours before
serving. When ready to serve, top with Tarragon Butter.

Beef per serving: 306 calories, 43 grams protein, 0.1 grams
carbohydrates, 0 grams fiber, 13.6 grams fat (4.7 grams saturated),
360 milligrams sodium.

Tarragon Butter per serving: 77 calories, 0.5 grams protein, 2 grams
carbohydrates, 0.1 grams fiber, 7.7 grams fat (4.7 grams saturated), 2
milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip