Beef Filet with Cranberry Tarragon



  • 1 stick butter, at room temperature, cubed
  • 1 1/2 teaspoon cranberry sauce
  • Zest of 1/2 lemon
  • 2 teaspoons chopped tarragon
  • 1 teaspoon salt
  • 1/4 cup oil
  • 6 6-ounce beef fillets
  • Salt


  1. In a small bowl, mash the butter using a spatula or the back of a spoon. You can also cream the butter in a stand mixer using the paddle attachment. The butter should be soft so you can add the other flavors. Add the remaining ingredients and mash into the butter, distributing evenly.
  2. Spread a piece of wax or parchment paper, about 1 foot x 1 foot, on your workstation and scoop the butter mixture onto the paper in the form of a log. Roll the butter up in the paper, making a firm and even log. Twist the edges of the paper and tape it so that the roll does not come undone. Refrigerate for 1 hour.
  3. When ready to cook the fillets, remove them from refrigerator, and season each fillet with salt, then bring to room temperature.
  4. Heat a grill pan over medium-high heat. When pan is hot, brush with oil. Add the fillets and grill, 5-10 minutes, rotating them 45 degrees to get beautiful grill marks.
  5. Flip each fillet and cook to desired doneness, then remove from heat, tent with foil, and allow to rest for 10 minutes. (Note: your meat will continue to cook while it’s resting, so it’s best to take it off the heat a couple minutes before it’s cooked the way your guests like it.)
  6. Plate each fillet and top with a tablespoon of your prepared butter.