|Softened butter||4 Ounce|
|Finely chopped parsley||1 Tablespoon|
|Finely chopped chives||1 Tablespoon|
|Dried chervil||1 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Grated shallots/Onion||1 Tablespoon|
|Filet mignon steaks||4|
|Vegetable oil||2 Tablespoon|
|Watercress||1⁄2 Cup (8 tbs)|
|French fried potatoes||1⁄2 Cup (8 tbs), cut very thin, dried on towels, deep fried|
Make Herb Butter first by blending all ingredients.
Spoon onto sheet of waxed paper; shape into roll about 1 1/2 inches in diameter.
Chill in freezer while steak is prepared.
Cut into 4 thick slices just before serving.
Brush steaks with oil.
Depending on thickness, broil about 5 minutes on each side or to desired doneness.
Season with salt and pepper.
Arrange steaks on preheated platter.
Place 1 lemon slice on each steak; top with slice of Herb Butter.
Garnish with watercress and potatoes.