4-4oz petite filet Mignon
2 zucchini (sliced)
2 yellow squash (sliced)
½ c clarified butter
All purpose seasoning – to taste

Marinate the tenderloins and vegetables for about 2-3 hours.

Heat ½ the butter in a cast iron skillet.

Lightly season the filets and sear them on both sides and continue to cook to medium rare.

In a separate skillet heat the remaining butter and cook the vegetables until tender.

Place the vegetables on your favorite dinner plate or serving platter with the tender loins in the center. Finish with the tarragon demi-glaze.

Garnish with chopped parsley and fresh Rosemary.
Servings: 2

For Marinade:

3 c olive oil
1 c red wine vinegar
3-4 T Minced garlic
¼ c fresh Rosemary
¼ c fresh thyme leaves
¼ c dry white wine
Salt and black pepper to taste

Combine all ingredients and mix well. Pour over tenderloins and vegetables. Allow to marinate 2-3 hours.

For Sauce:

4 T Olive oil
3 T Shallots (finely chopped)
½ c dry white wine
2 c demi glaze
¼ c dry tarragon

In a saucepan, heat the olive oil. Saute shallots until tender, about 3 or 4 minutes. Deglaze with the wine and reduce to 1/3. At the demi-glaze and tarragon and allow to simmer about 5-7 minutes to allow the flavors to come together.

Mix Greens with Balsamic Vinaigrette

Ingredients: