Steak With Tarragon Butter
What you'll need to get:
Serves 4
- Sirloin Steak (150g - 250g per person). You can also use Rump or Fillet if preferred.
- 50g LURPAK Slightly Salted butter.
- A dash of olive oil.
- 20g fresh tarragon.
- You will also require baking parchment.
What you need to do:
Bring the butter and steak to room temperature. Finely chop the tarragon (or flat leaf parsley or any other herb of your choice). Blend 40g of the butter and chopped herbs together, adding a little salt and freshly grated black pepper. Smooth on to a piece of baking paper forming a square that's less than 1cm deep. Now chill or freeze (in 15 minutes) for cutting into portions later. The butter can be made in advance and kept in the fridge well wrapped for a day until required.
Unless you have a very large pan you will need to fry the steak in two batches. If so, reserve a little of the remaining butter and oil for the second batch. Fry the steak in a moderately hot frying pan with melted butter and a little oil to stop it burning, keep coating with the juices and turning every 3 or 4 minutes until the outside is crusty brown and slightly soft to touch. The inside should be juicy and tender.
Once cooked, remove to a warmed serving plate and just before serving, top with a portion of the chilled herb butter.
And another thing...
A Morgon would be a great red wine to serve with this steak, or a fruity and fresh Beaujolais which is low in tannins and made with the Gamay grape. If you do not have fresh Tarragon, don't use a dried version. Choose another fresh herb such as parsley. French tarragon has a particularly good flavour.