Fillet Steaks with Tarragon and Shallot Butter | Recipe | Simply Beef & Lamb
Fillet Steaks with Tarragon and Shallot Butter
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Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Spatula
- Plastic wrap
- Aluminum foil
- Refrigerator
- Freezer
- Stove
- Serving platter
Ingredients
- 4 lean beef fillet steaks
- 100g butter, softened
- 1 small shallot, peeled and finely diced
- 1 tablespoon freshly chopped tarragon
- Dash of Port or cream sherry
- 1 small onion, peeled and finely chopped
- 25g butter
- 150ml good, hot chicken or vegetable stock
- 450g fresh green peas
- Large bunch freshly chopped flat-leaf parsley, optional
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