Let your inner fancy out with a filet mignon dish that cooks in just 30 minutes — a simple way to make a great impression..
4 Chairman’s Reserve® Beef tenderloin steaks (filet mignon), cut 1 ¼ inches thick, each about 8 ounces
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons canola or vegetable oil
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced shallot
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
2 tablespoons finely chopped tarragon
¼ teaspoon coarsely ground fresh black pepper
- For the butter: In small skillet over medium heat, melt 1 tablespoon of butter. Add shallots and cook, stirring occasionally, until tender, about 2 minutes. Stir in vermouth and vinegar and boil over high heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Scrape into a small bowl and refrigerate to cool, about 5 minutes. Add the remaining 7 tablespoons butter with the tarragon and pepper and mash with a rubber spatula to combine. Set aside at room temperature.
- Preheat oven to 400ºF. Season steaks evenly with salt and pepper. Add oil to a large, heavy ovenproof skillet (preferably cast-iron) and heat over medium-high heat until very hot. Add steaks and cook until well browned, about 4 minutes per side. Transfer skillet with steaks to oven and roast, without turning the steaks, 6 to 8 minutes for medium-rare (145ºF) to medium (160ºF) doneness. Remove steaks to plates and let stand for 3 minutes. (The internal temperature will rise 5º to 10ºF during this time.)
- Top each with 1 tablespoon of the butter and serve. (Remaining butter can be covered and refrigerated for up to 3 days or frozen for up to 3 months.)