Ingredients:
Tarragon-Black Pepper Sauce
¾ cup Hellmann’s Real mayonnaise
2 tablespoons white wine vinegar
1 small shallot, finely chopped
2 tablespoons finely chopped fresh tarragon
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt
2 tablespoons canola oil
Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Steaks
4 filet mignon, 8 ounces each
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
Remove the steaks from the refrigerator 20 minutes before cooking. Season with salt and pepper.
Heat the oil in a large sauté pan over high heat until the oil begins to shimmer. Place the steaks in the pan and cook until the bottom side is golden brown, about 4 minutes. Turn the steaks over and continue cooking until the second side is golden brown and the meat is cooked to medium-rare doneness, about 4 to 5 minutes longer. Remove to a plate and let rest for 5 minutes before serving.
Serve sauce on the side.
