Fillet Steaks with Tarragon and Shallot Butter

A special, easy to prepare supper dish with tarragon and shallot butter served on a bed of pea puree

Method

• (Based on a 2-3cm/¾-1¼inch thick steak)
• Rare: 3-4 minutes on each side
• Medium: 4-5 minutes on each side
• Well done: 6-7 minutes on each side

1. 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.
2. 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.
3. Gently heat 50g/2oz of the tarragon and shallot 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. Re-wrap any remaining butter and freeze for up to 3 months
4. 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.
5. Serve the steaks with the sauce on a bed of the pea puree with a hot new potato and chive salad.