Filet Mignon with Tarragon Butter
Elevate your dinner table with this elegant Filet Mignon with Tarragon Butter recipe—a perfect combination of tender, juicy steak and herbaceous, aromatic butter. Featuring premium filet mignon steaks, seared to golden perfection in a hot skillet, and finished with a rich, homemade tarragon butter infused with fresh garlic, lemon zest, and chopped tarragon, this dish is a gourmet delight that’s surprisingly simple to make. Ready in just 25 minutes, it’s ideal for intimate dinners or special occasions. Serve these melt-in-your-mouth steaks with roasted vegetables or creamy mashed potatoes to complement their decadent flavor. This filet mignon recipe is a celebration of high-quality ingredients and classic techniques that will impress even the most discerning palates.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) filet mignon steaks
- 4 tablespoons butter, unsalted
- 2 teaspoons fresh tarragon, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper, freshly ground
- 0.5 teaspoon lemon zest
Instructions
Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to come to room temperature. Pat them dry with paper towels.
In a small mixing bowl, combine the unsalted butter, chopped tarragon, minced garlic, and lemon zest. Mix well, then shape the mixture into a small log using plastic wrap. Refrigerate until firm, about 10 minutes.
Season the steak generously with salt and freshly ground black pepper on both sides.
Heat a heavy skillet over medium-high heat and add the tablespoon of olive oil.
When the oil is shimmering and hot, place the filet mignon steaks in the skillet. Sear on the first side for 3-4 minutes without moving until a deep golden crust forms.
Flip the steaks and sear on the other side for another 3-4 minutes for medium-rare (adjust cooking time depending on desired doneness). Use a meat thermometer to check: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
Once cooked to your desired doneness, remove the steaks from the skillet and let them rest on a plate for 5 minutes to redistribute juices.
While the steaks are resting, slice the tarragon butter log into coins.
Top each steak with a coin of tarragon butter just before serving. Allow the butter to melt over the hot steak and enhance the flavor.
Serve immediately with your choice of side dishes, such as roasted vegetables or garlic mashed potatoes.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1876 mg | 40% | |
*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.
