Fillet Steaks with Tarragon and Shallot Butter
recipe
Fillet Steaks with Tarragon and Shallot Butter
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In less than 30 minutes you can make this tasty twist on a fillet steak meal
Ingredients
- 4 lean beef fillet steaks
- TARRAGON AND SHALLOT BUTTER:
- 100g/4oz butter, softened
- 1 small shallot, peeled and finely diced
- 1 tbsp freshly chopped tarragon
- Salt and freshly milled black pepper
- Dash of Port or cream sherry
- PEA PUREE:
- 1 small onion, peeled and finely chopped
- 25g/1oz butter
- 150ml / 1/4 pint hot, good chicken or vegetable stock
Serves:
4
Preparation:
10
Total Time:
10min
Directions
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- In a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate.
- To make the pea puree place the onion, butter, stock and peas in a large pan, Season, bring to the boil, reduce the heat, cover and simmer for minutes. Drain and reserve two tablespoons of the stock. Puree to a desired consistency with the reserved stock. Add the freshly chopped parsley, if used. Set aside and keep warm.
- Gently heat g/z of the butter in a large pan until foaming. Add the fillet steaks and cook over a medium heat, turning once. Remove from the pan and keep warm.
- For fillet steak m (to nch) thick
- Rare: minutes (each side)
- Medium: minutes (each side)
Source: www.beefyandlamby.co.uk
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