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.

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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