Shell steak or as i think of it: 'the affordable filet mignon' is what i use for this recipe. Now before the butchers of the world come at me with cleavers for daring to say a shell steak is comparable to a filet mignon cut, of course it's not the same as filet mignon, but if you get a shell steak that's not too fatty you can serve a beef course that can stand the scrutiny and please even the fussiest foodie. Tender and flavorful and you won't need a co-signer to be able to purchase your dinner.
If like me, you prefer your steak no matter the cut, medium rare, but you've had a long day & not in the mood for elaborate prep, this is a good quick substantial meat & potatos dinner. [If you absolutely must have a veggie other than potatos to accompany this recipe i suggest steamed asparagus.]
.49oz & .59oz prime shell steaks are the portions for this recipe. Tenderize with a fork. Splash with Lea & Perrins low sodium worcestershire sauce. Sprinkle with tarragon. Cook for 30mins at 400 degrees. Shoestring potatos may be cooked simultaneously on top rack if you like them soft. If crisp potatos are preferred put them in the oven first doubling their cooking time.