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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Pat the filet mignon steaks dry with paper towels. Season each steak on both sides with kosher salt and freshly ground black pepper.

Step 2

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.

Step 3

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.

Step 4

Remove the steaks from the skillet and loosely tent them with aluminum foil to rest while you make the sauce.

Step 5

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.

Step 6

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.

Step 7

Stir in the heavy cream and chopped tarragon. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until thickened.

Step 8

Add the lemon juice to the sauce, taste for seasoning, and adjust with additional salt and pepper if needed.

Step 9

Return the rested steaks to the skillet, spooning the sauce over the top to reheat them gently for 1-2 minutes.

Step 10

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

Serving size	1171.3 grams (1171.3g)

Amount per serving	% Daily Value*
Calories	2897

Total Fat 196.40g	252%
Saturated Fat 90.50g	453%
Polyunsaturated Fat 2.70g
Cholesterol 902mg	301%
Sodium 1130mg	49%
Total Carbohydrate 17.40g	6%
Dietary Fiber 2.70g	10%
Total Sugars 6.00g
Protein 211.10g	422%

Vitamin D 0IU	0%
Calcium 127mg	10%
Iron 22mg	124%
Potassium 3064mg	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.

Source of Calories

Fat: 65.9%

Protein: 31.5%

Carbs: 2.6%