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£8.67/kgPlease 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.
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.
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
Energy | 3,976kJ/ 957kcals |
---|---|
Fat | 70g |
Saturated Fat | 28g |
Carbohydrates | 44g |
Sugars | 0.8g |
Fibre | 4.3g |
Protein | 35g |
Salt | 2g |
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