• Fine Herb Butter

  • 2 T butter, softened

  • 1 T fine herbs (parsley, chives, chervil, tarragon)

  • Meat

  • 1 lb fillet mignon, cut into 2 rounds

  • 2 T shallots, chopped

  • 1/4 c red wine

  • 1/2 c beef stock


Fine Herb Butter

With a fork combine the ingredients, form into a ball and wrap and put in the refrigerator.


  • Pre-heat skillet until nearly smoking hot.
  • Add some olive oil.
  • Pre-season steaks with salt and pepper.
  • Fry steaks 3 min per side
  • Remove steaks and let rest
  • Add shallots to pan and cook for 1 min
  • Add the red wine and let reduce nearly completely.
  • Add the beef stock and reduce in half
  • Stir in the fine herb butter and serve over the steak


2-3 servings

Prep Time

20 min

Cook Time

15 min



Angela Mahnke 200529134129