Fillet Steaks with Tarragon Butter and Horseradish Mash
Cooking time: 35 mins
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
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.