3 fresh tarragon leaves or 1/4 teaspoon dry ground
1/2 teaspoon of meat concentrate
2 tablespoons oil
4 chateaubriands or steaks of Tenderloin of beef about 3 to 4 centimeters thick
1/2 teaspoon salt
1/8 teaspoon pepper.
Preheating the oven to 350° F
Put the butter in a frying pan to the fire, the shallots are added, pepper and salt and cooking to wilt. Add the wine and cooked to reduce. Add the tarragon and meat concentrate. Turns off the fire, the rest of the butter is stirred him and stays hot.
In another pan add oil to heat, added the already spicy chateaubriands and FRY 3 minutes per side. The Pan gets baked with the chateaubriands and baking by 5 minutes. Take them out of the oven and serve immediately bathed with sauce.
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