| 1 | To prepare the tarragon butter: saute the shallots in 1 teaspoon butter for 3-4 minutes, or until beginning to brown. |
| 2 | Stir into the remaining butter, along with the tarragon. |
| 3 | Divide into two mounds; flatten between sheets of wax paper. |
| 4 | Place in the freezer. |
| 5 | To cook the steaks: preheat the oven to 400°F. |
| 6 | Heat the oil in a cast-iron skillet or oven-proof pan over high heat. |
| 7 | Salt and pepper the filets. |
| 8 | Brown on all sides. |
| 9 | Put the pan in the oven; bake for 5 minutes (for medium-rare). |
| 10 | Let the steaks rest several hours before serving. |
| 11 | When ready to serve, top with tarragon butter. |
| 12 | Beef per serving: 306 calories, 43 grams protein, 0.1 grams carbohydrates, 0 grams fiber, 13.6 grams fat (4.7 grams saturated), 360 milligrams sodium. |
| 13 | Tarragon butter per serving: 77 calories, 0.5 grams protein, 2 grams carbohydrates, 0.1 grams fiber, 7.7 grams fat (4.7 grams saturated), 2 milligrams sodium |
