Fillet Steaks with Tarragon Butter and Horseradish Mash

Cooking time:    35 mins
Serves:                4

What you need

4 John Penny fillet steaks approximately 2cm thick
50g room temperature butter
1 tablespoon freshly chopped tarragon
750g potatoes, peeled and cut into even sized pieces
25g butter
1 tablespoon freshly ground black pepper

1 tablespoon vegetable oil
2 tablespoons crème fraîche
2 tablespoons horseradish sauce
Rosemary to garnish

How to cook

Mix the butter and tarragon together. Place in a small serving bowl, cover and chill.

Boil the potatoes in water for 15-20 minutes, until tender.

Meanwhile, season both sides of the steaks with plenty of freshly ground black pepper.

Melt the butter with the oil in a large frying or sauté pan.

Cook the steaks in the pan on a high heat for 2 minutes each side.

Lower heat and cook for 1-2 minutes each side for rare steak, 3 minutes each side for medium rare and 4-5 minutes each side for a well done steak.

Whilst the steaks are cooking, mash the potatoes well and add the crème frâiche and horseradish sauce.

Keep warm until you are ready to serve. Serve with a knob of tarragon butter. Garnish with rosemary.

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