Fillet Steaks with Tarragon and Shallot Butter
Serves 4
Preparation time: 10 minutes
Cooking time:
Fillet steak 2-3cm (¾-1¼inch) thick
Rare: 3-4 minutes (each side)
Medium: 4-5 minutes (each side)
Well done: 6-7 minutes (each side)
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 /¼pint hot, good chicken or vegetable stock
450g /1lb fresh green peas
Large bunch freshly chopped parsley, optional
Method:
- 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 4-5 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 50g/2oz 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.
- Add a dash of Port or cream sherry to the pan, stir, bring to the boil, reduce the heat and cook for a further 2-3 minutes until the sauce is reduced and syrupy.
- Serve the steaks with the sauce on a bed of the pea puree with a hot new potato and chive salad.
Cook’s Notes:
If sirloin, rump, or rib-eye steaks are used reduce the cooking time on each side by 1 min.
Freeze any remaining tarragon butter in foil for up to 3 months.
RECIPE COURTESY OF EBLEX
