Fillet steak with a spiced herb butter and fondant potatoes


  • 200g/7oz unsalted butter, softened
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp capers, finely chopped
  • 2 tsp finely chopped gherkins
  • 1 tsp finely chopped anchovies
  • 1 tsp finely chopped chives
  • + 16 more ingredients
    • 1 tsp finely chopped chervil
    • 1 tsp finely chopped tarragon
    • 1 tsp finely chopped flatleaf parsley
    • 1 tsp thyme leaves
    • 1 bay leaf
    • 2 tsp curry powder
    • 4 medium Maris Piper potatoes, peeled
    • 50g/1¾oz unsalted butter
    • 300ml/10fl oz fresh chicken stock
    • 150g/5½oz baby carrots
    • 50g/1¾oz caster sugar
    • 50ml/1¾fl oz chicken stock
    • 75g/2½oz unsalted butter
    • 150g/5½oz sugar snap peas
    • 2 tbsp olive oil
    • 4 x 140g-175g/5-6oz fillet steaks

1. For the spiced herb butter, place all the ingredients in a large food processor and blend until smooth. Lay a piece of aluminium foil on the work surface and lay the blended butter in a line along the foil. Roll the butter in the foil into a cylinder, tighten at both ends and place in the frid...

View full recipe at SpringPad


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