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Tarragon and Shallot Butter
Tarragon butter is an aromatic, yet delicately flavoured butter that is so easy to make and goes perfectly with a steak from Intwood Farm
Method
- In a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate.
- Gently heat 50g of the tarragon and shallot butter in a large pan until foaming. Add your steaks and cook over a medium heat, turning once. Remove from the pan and keep warm. Re-wrap any remaining butter and freeze for up to 3 months.
Preparation Time: 5 mins
Cooking Time: 5 mins
Ingredients:
- 100g butter, softened
- 1 small shallot, peeled and finely diced
- 1 tablespoon freshly chopped tarragon