Filets Mignons with Herb-Shallot Butter

By á-178060

Ingredients

• 4 filets mignons, each about 6 oz. and 1 to 1 1/2 inches thick
• Kosher salt, to taste, plus 1/2 tsp.
• Freshly ground pepper, to taste
• 4 Tbs. (1/2 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

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

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. Add the filets and cook, turning once, until browned on both sides, about 5 minutes per side for medium-rare.

Transfer the filets to a warmed platter and top with the herb-shallot butter, dividing evenly. Let rest for 5 minutes before serving.