Filet Mignon with Tarragon Butter: A Symphony of Sophistication and Simplicity

There are certain dishes that, with just a few ingredients and a touch of care, transport you to a memory, a feeling, or even a place. For me, filet mignon with tarragon butter is one of those culinary touchstones. I can vividly recall a crisp autumn evening years ago, sitting across from my mentor in his elegant dining room. The air was filled with anticipation, and then, this steak arrived – perfectly seared, glistening under a delicate sheen of herb-infused butter, its aroma a delicate dance of earthy tarragon and rich beef. It wasn’t just a meal; it was an experience, a lesson in how humble ingredients, treated with respect, can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for rare)
• Total Time: 25 minutes (plus 15 minutes resting time)
• Servings: 2
• Yield: 2 steaks
• Dietary Type: Gluten-Free, Dairy-Free (can be made dairy-free by using a dairy-free butter alternative)

Ingredients

This recipe is a testament to the beauty of quality ingredients speaking for themselves. The star, of course, is the beef tenderloin, chosen for its unparalleled tenderness.

• 16 ounces trimmed beef tenderloin steaks (1-1/4 to 1-1/2 inches thick)
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon

Equipment Needed

The beauty of this recipe lies in its simplicity, requiring minimal specialized equipment.

• A heavy-bottomed skillet (cast iron or stainless steel works wonderfully)
• Tongs for flipping the steak
• A small bowl for the butter mixture
• A whisk or fork for combining the butter
• An instant-read thermometer (highly recommended for precise doneness)
• Aluminum foil for tenting

Instructions

The magic of this dish unfolds in a series of straightforward steps, each contributing to the final, exquisite result. Precision and a gentle hand are key here.

1. Begin by preparing the steaks. Rub the beef tenderloin steaks generously with olive oil. Then, season them evenly with kosher salt and fresh ground black pepper on all sides. Allow the seasoned steaks to stand at room temperature for 15 minutes. This crucial step ensures the steaks cook more evenly from edge to center, preventing a grey band of overcooked meat while the interior remains perfectly rare.

2. Heat your medium skillet over medium-high heat. You want the pan to be hot enough to achieve a beautiful, golden-brown sear.

3. Carefully place the seasoned steaks into the hot skillet. For those seeking a rare steak, cook the filets until an instant-read thermometer reads 130 degrees Fahrenheit, which will take approximately 10 minutes. Turn the steaks once during cooking to ensure an even sear on both sides. If you prefer your steak cooked to a greater doneness (medium-rare, medium, etc.), turn down the heat slightly and increase the cooking time accordingly. Remember that cooking times can vary based on the thickness of the steak and the intensity of your heat source.

4. Once the steaks have reached your desired internal temperature, transfer them to a serving plate. Tent them loosely with aluminum foil. This allows the steak to rest, redistributing its juices for maximum tenderness and flavor. Resting is as vital as the cooking itself!

5. While the steaks are resting, prepare the tarragon butter. Place the same skillet (carefully, if there’s any residual oil) on medium heat. Melt the unsalted butter until it begins to brown slightly. Watch for a nutty aroma and a light amber color; this browned butter, or beurre noisette, adds a depth of flavor that is simply divine. As the butter browns, scrape up any browned bits from the bottom of the pan – these are little nuggets of flavor!

6. Add the minced garlic clove to the browned butter. Cook until fragrant, which should only take about 15 seconds. Be careful not to burn the garlic, as it can turn bitter quickly.

7. Finally, add the chopped fresh tarragon (or dried tarragon) to the butter mixture. Swirl the pan gently to blend the herbs into the butter. The heat will release the aromatic oils of the tarragon, creating a fragrant and vibrant sauce.

8. To serve, pour the tarragon butter sauce generously over the rested steaks. Serve immediately and savor the exceptional flavors.

Expert Tips & Tricks

Achieving steakhouse-quality results at home is entirely within reach with a few insider tips.

• The Importance of Resting: Don’t be tempted to cut into your steak immediately. Resting allows the muscle fibers to relax and reabsorb the juices. Cutting too soon will result in all that delicious moisture seeping out onto the plate, leaving you with a drier steak.
• Room Temperature is Key: Bringing your steaks to room temperature before cooking ensures a more even cook. A cold steak will take longer to heat through, potentially overcooking the exterior before the interior is done.
• Don’t Crowd the Pan: If you’re cooking more than two steaks, cook them in batches. Overcrowding the pan will steam the steaks rather than sear them, preventing that coveted crust.
• Know Your Steak: The thickness of your filet mignon is a significant factor in cooking time. For thicker cuts, you might consider a reverse sear method (searing after an initial low-temperature oven cook) for even more control.
• Fresh Tarragon vs. Dried: While dried tarragon can be used in a pinch, fresh tarragon offers a brighter, more nuanced flavor. If using dried, remember that it’s more potent, so use the recommended amount or slightly less to start.

Serving & Storage Suggestions

This filet mignon with tarragon butter is a dish that shines on its own, but it pairs beautifully with a variety of accompaniments. Consider serving it alongside creamy mashed potatoes, roasted asparagus, or a light, peppery arugula salad. A bold red wine, such as a Cabernet Sauvignon or a Merlot, would be an excellent beverage pairing.

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the steak in a skillet over low heat with a touch of additional butter or oil, or in a moderate oven (around 250°F/120°C) until just warmed through. Be mindful not to overcook the reheated steak, as it can quickly become dry.

Nutritional Information

While the focus of this dish is on its exceptional taste and texture, here’s an approximate nutritional breakdown.

Nutrient	Amount per Serving	% Daily Value
Calories	802.7 kcal
Calories from Fat	626 kcal
Total Fat	69.6 g	107%
Saturated Fat	29.5 g	147%
Cholesterol	191.6 mg	63%
Sodium	330 mg	13%
Total Carbohydrate	1.5 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0 g	0%
Protein	40.9 g	81%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is sublime in its classic form, there’s always room for personal touches.

• Herb Variations: If tarragon isn’t your favorite, consider substituting it with fresh chives, parsley, or a blend of herbes de Provence for a different aromatic profile.
• Garlic Intensity: For a more pronounced garlic flavor, you can roast a whole head of garlic and mash the cloves into the butter instead of using fresh minced garlic.
• Spicy Kick: A tiny pinch of red pepper flakes added to the tarragon butter can introduce a subtle warmth that complements the richness of the steak.

FAQs

Q: Why is it important to let the steaks stand at room temperature for 15 minutes?
A: Letting the steaks come to room temperature helps them cook more evenly, preventing the outside from overcooking before the inside reaches the desired temperature.

Q: What is the best way to ensure my filet mignon is cooked to my preferred doneness?
A: Using an instant-read thermometer is the most accurate way to check for your desired doneness. Insert it into the thickest part of the steak, avoiding any bone or fat.

Q: Can I use a different cut of steak for this recipe?
A: While this recipe is specifically designed for the tenderness of filet mignon, you could adapt it for other tender cuts like a New York strip or ribeye, adjusting cooking times accordingly.

Q: How can I prevent the tarragon butter from becoming greasy?
A: Ensure your skillet is not too hot when melting the butter. Melting it gently over medium heat and not overcrowding the pan will help maintain a balanced consistency.

Q: Is it possible to make the tarragon butter ahead of time?
A: Yes, you can prepare the tarragon butter mixture a few hours in advance and store it in the refrigerator. Let it soften slightly at room temperature before spooning it over the steak.

Final Thoughts

There’s an inherent joy in creating a dish that is both elegant and approachable. This filet mignon with tarragon butter embodies that philosophy perfectly. It’s a dish that speaks of special occasions, quiet celebrations, or simply the desire to treat yourself to something truly exceptional. The delicate balance of the rich, tender beef with the bright, herbaceous notes of the tarragon butter is a culinary harmony that never fails to impress. I encourage you to try this recipe, to feel the simple satisfaction of transforming quality ingredients into a memorable meal. Share it with loved ones, or simply savor it yourself – it’s a taste of luxury, made with your own two hands.