Tag: Tarragon-Garlic Butter

When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon.

Continue reading “Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter”