Filets Mignons with Herb-Shallot Butter


  • 4 filets mignons, each about 6 oz. and 1 to 1 ½ inches thick
  • Kosher salt, to taste, plus ½ tsp.
  • Freshly ground pepper, to taste
  • 4 Tbs. (½ stick) unsalted butter, at room temperature
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. chopped fresh herbs, such as parsley, chives, tarragon or chervil
  • 2 Tbs. canola oil

Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes. Meanwhile, in a small bowl, stir together the butter, shallot, herbs, the 1/2 tsp. salt and pepper, to taste. Set aside. In a large fry pan over medium heat, warm the canola oil until almost smoking. A...

View full recipe at SpringPad


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