Fillet Steaks with Tarragon and Shallot Butter Fillet Steaks with Tarragon and Shallot Butter

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

prep time
10 mins

cook time
7 minutes

serves
4 people

Based on a 2-3cm/¾-1¼inch thick steak

To Cook Rare: 3-4 minutes on each side

To Cook Medium: 4-5 minutes on each side

To Cook Well Done: 6-7 minutes on each side

Ingredients

  • 4 lean beef fillet steaks
  • For the Tarragon and Shallot Butter

  • :100g/4oz butter, softened
  • 1 small shallot, peeled and finely diced
  • 15ml/1tbsp freshly chopped tarragon
  • Salt and freshly milled black pepper
  • Dash of Port or cream sherry
  • For the Pea Puree

  • :1 small onion, peeled and finely chopped
  • 25g/1oz butter
  • 150ml/¼pint good, hot chicken or vegetable stock
  • 450g/1lb fresh green peas
  • Large bunch freshly chopped flat-leaf parsley, optional

Method

  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.