Ingredients
- 2 fillet steaks
- For the tarragon butter:
- Half an onion
- Half a tsp cracked black pepper
- 150ml red wine
- Half a beef stock cube
- 1 tbsp Chopped fresh thyme
- 115g softened butter
- 2 tbsp Chopped fresh tarragon
- For the onion rings:
- 1 onion, cut into thick rings
- 4 tbsp plain flour
- 4 tbsp milk
- Oil for deep frying
- Salt and pepper
Method
- To make the tarragon butter, place onion, pepper, wine, stock cube and thyme in a small pan and simmer until the red wine has almost evaporated away. Leave to cool then mix into the butter.
- Season the flour. Dust the onion rings in flour, dip in milk then coat on flour again.
- fry in hot oil until golden brown and crispy then drain on kitchen paper.
- Pat dry the steaks on kitchen paper then cook on both sides in a hot pan until coked to your taste
- Slice the steak and arrange on a plate. Add a little of the tarragon butter and serve with the onion rings on the side.
