Susan Miali Recipe Collection
Filet Mignon with Herb Butter

2 filet mignon steaks (8 ozs.)

For the fine herbs butter:
4 tablespoons softened butter
2 tablespoon fines herbs (equal parts chopped parsley, chives, chervil,& tarragon)
2 tablespoon olive oil
Salt and freshly ground pepper
4 tablespoons chopped shallots
1/2 cup dry red wine
1 c. beef stock

Later addition for mushroom lovers: 8 oz. mushrooms

2 tablespoons fines herbes butter With a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill. Heat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to shallow dish and cook at 425 degrees for 10 minutes for medium rare. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fine herbs butter. If it's too thin... add a little flour to thicken. Serve the filet mignon with the sauce.

Later addition for mushroom lovers: Shelly and I added later:
saute mushrooms lightly and add them to the sauce at the end.

This is two different recipes combined by Shelly and Susie. We love it!

P.S. Don't overcook the filet's
P.P.S. I changed the word herbes to herbs!!

Recipe Contributed by Susan Miali