Where it's ALL about food!

Toggle Navigation

Beef Tarragon

Tarragon Sprigs

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.

Serve immediately.

Nutrition Information

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.

You may also enjoy...

Share This Page

Back to Beef Recipes | Back to Recipe Collections