Beef Tarragon Recipe
Ingredients:
2 (4-ounce) pieces 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
Directions:
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.
Serve immediately. Recipe makes 2 servings.
