Tarragon is a perennial herb cultivated for the use of its aromatic leaves in seasonings, etc. Tarragon has a flavor similar to anise or fennel; however, it is much milder in flavor than licorice and can turn bitter if overcooked.
2 4-ounce cuts filet mignon, cut 1 inch thick
3 tablespoons olive oil
3 large tarragon sprigs
1/2 tablespoon cracked black pepper
1 cup chicken broth
2 tablespoons Dijon mustard
Place meat in shallow bowl. Add oil, 2 tarragon sprigs and pepper. Add meat and turn to coat both sides. Cover and refrigerate 1 hour.
Meanwhile, pour broth into small pan. Cook over medium heat until broth is reduced to 1/4 cup. Set aside.
Bring meat to room temperature. Lift out of oil. Place on grid of outdoor grill and grill 4 to 5 inches from heat 4 minutes per side, or longer for medium doneness.
To serve, remove meat from grill and place on heated platter. Reheat broth. Whisk in mustard until smooth. Chop up 1 teaspoon leaves from remaining tarragon sprig and stir in. Pour sauce over meat.
Recipe makes 2 servings.
Make Your Own Tarragon Vinegar
Fill a wide-mouthed bottle with the freshly gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little before the fire. Then place in a jar, cover with vinegar, allow to stand some hours, then strain through a flannel jelly bag and cork down in the bottles. The best white vinegar should be used. French cooks usually mix their mustard with Tarragon vinegar.
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