THE FINEST NORFOLK MEATS DIRECT FROM NORFOLK TO YOUR DOORSTEP PURCHASE ONLINE OR VISIT OUR BUTCHERY NOW
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
