Filet Mignon with Tarragon
Elevate your dinner table with this restaurant-quality Filet Mignon with Tarragon recipe, a perfect harmony of tender, perfectly seared steaks and a luxurious tarragon-infused cream sauce. With minimal prep time and straightforward cooking techniques, you can achieve a golden crust on the filet mignon while keeping the interior juicy and flavorful. The sauce, made from a base of dry white wine, heavy cream, and fresh tarragon, is brightened with a hint of lemon juice, creating a rich yet balanced flavor profile. This elegant dish is ideal for special occasions or indulgent weeknight dinners and pairs beautifully with roasted vegetables or creamy mashed potatoes. Bring the gourmet experience into your home with this sophisticated filet mignon recipe that’s simple to make yet utterly impressive.
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Recipe Information
Ingredients
- 4 6-ounce steaks Filet mignon steaks
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small, finely diced Shallots
- 2 cloves, minced Garlic
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 2 tablespoons, chopped Fresh tarragon leaves
- 1 teaspoon Lemon juice
Instructions
Pat the filet mignon steaks dry with paper towels. Season each steak on both sides with kosher salt and freshly ground black pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the steaks to the pan and sear for 3-4 minutes on the first side, without moving them, to create a golden-brown crust.
Flip the steaks and add 1 tablespoon of butter to the skillet. Tilt the pan and use a spoon to baste the steaks with the melted butter. Cook for another 3-4 minutes for medium-rare, or until desired doneness is reached. Adjust cooking time based on thickness of the steaks.
Remove the steaks from the skillet and loosely tent them with aluminum foil to rest while you make the sauce.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the finely diced shallots and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the heavy cream and chopped tarragon. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until thickened.
Add the lemon juice to the sauce, taste for seasoning, and adjust with additional salt and pepper if needed.
Return the rested steaks to the skillet, spooning the sauce over the top to reheat them gently for 1-2 minutes.
Serve the filet mignon hot, topped with the creamy tarragon sauce. Garnish with additional fresh tarragon leaves if desired. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
