Steak frites with tarragon butter

Name: Steak frites with tarragon butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 300 g pack Frites; 200 g pack Essential British Beef Sirloin Steaks; 100 g Lurpak Slightly Salted Butter, softened; 4 anchovy fillets, finely chopped; 20 g tarragon, leaves finely chopped; 2 tsp Dijon mustard; 1 clove/s garlic, crushed; 1 tbsp vegetable oil; 80 g pack watercress

If you want a restaurant-style meal without having to leave the house, this is it. It’s worth keeping a stash of the flavoured butter in the freezer so it’s ready to go when you are.

5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g pack Frites
2 x 200g pack Essential British Beef Sirloin Steaks
100g Lurpak Slightly Salted Butter, softened
4 anchovy fillets, finely chopped
½ x 20g tarragon, leaves finely chopped
2 tsp Dijon mustard
1 clove/s garlic, crushed
1 tbsp vegetable oil
½ x 80g pack watercress

Preheat the oven to 220°C, gas mark 7. Spread the frites out on a large baking tray and cook for 15-18 minutes, turning halfway. Take the steaks out of the fridge.
Meanwhile, mash the butter with the anchovies, tarragon, mustard, garlic and plenty of freshly ground black pepper. Scrape onto a small piece of baking parchment and roll into a fat sausage (about 5cm in diameter). Put in the freezer to cool quickly (or make in advance and chill until ready to use).
Heat the oil in a large frying pan over a high heat. When hot, season the steaks and add to the pan. Fry for about 2 minutes on each side for medium-rare, ensuring all the cut edges are well browned (you can use tongs to fry them on the fat side for a minute at the end, too). Arrange the steaks on warm plates and put a generous slice of the butter (about 1⁄6 of the log) on top. Serve with the frites and watercress alongside.

Cook’s tip

This recipe makes about 6-8 portions of butter. Slice, then freeze anything left over wrapped in baking parchment and sealed in a reusable freezer bag, ready to serve over grilled fi sh, chicken or steamed vegetables.

Typical values per serving when made using specific products in recipe