This is the final recipe that I tagged for the recipe swap I am involved in this month on Zaar. It was so delicious and I am glad I tried this one. I am so back logged in recipes of my own to post but I will get round to them hopefully on the weekend but I have been cooking up a storm lately. This recipe is so simple to make and has wonderful end results and the butter pairs so great with the steaks, I loved the tarragon used in this recipe. To view more photos of this recipe or to read more reviews on this one please click here. I have made several of this chef’s recipes so you really must check out more of her recipes whilst you are there.

Ingredients

2 Sirloin steaks, weight to suit preferences (I used a 500g piece beef fillet for the 2 of us)
50g soft salted butter (2 ozs)
1 Tablespoon finely chopped parsley
1 Tablespoon finely chopped chervil
1 Tablespoon finely chopped tarragon
2 Teaspoons wholegrain Dijon mustard
Cayenne pepper, to taste

Method

1. Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.

2. Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.

3. Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.

I served ours with a baked potato and it made for a super delicious meal.

All photos taken by me unless otherwise stated.