- 2 beef tenderloin filet mignon steaks, about 1 1/2 inches thick
- Salt and pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, peeled
- 1 shallot, chopped
- 1 tablespoon fresh chopped herbs (your choice of tarragon, parsley, rosemary, sage, etc)
- Bring steaks to room temperature, dry them with a paper towel and season both sides with salt and pepper.
- Make herb butter by mixing two tablespoons of soft butter with 1 tablespoon of your choice of chopped herbs. You can also add fresh ground pepper if you like!
- Heat remaining butter with olive oil in a heavy larget skillet over medium high heat. Add garlic cloves and shallots and cook until the garlic is browned, about 5-10 minutes. Remove garlic and shallots and set aside.
- Raise heat to high and add the steaks, making sure they are at least once inch apart. Cook them without moving them for 4 minutes. Turn them with tongs and cook another 4 minutes. (This will cook them medium rare – adjust the cooking time if you like them more well done, or if your steaks are thicker than 2 inches).
- Remove the steaks, spread them with herb butter and let them sit for 5 minutes. Then serve with the browned garlic and shallots scattered around them.