1. For the butter, mix all the ingredients together with the softened butter or blend in a food processor, blitz and until well combined.
2. Either serve at room temperature, whisk into some reduced stock to create a rich butter sauce or spoon onto a sheet cling film or parchment paper & wrap the butter up into a long sausage shape.
3. Chill until firm & slice & freeze any leftovers.

1. Remove your fillet tail steaks out of the packaging, pat dry and bring to room temperature.
2. Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
3. Season the steak liberally with sea salt just before cooking & massage with a little goose or duck fat.
4. Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
5. Cook for 2 to 3 minutes on each side basting the steak with foaming butter for the final couple of minutes of cooking.
6. For a medium rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 52°C before resting or use a temperature probe.
7. Leave to rest in a warm place for half the cooking time before carving into thin slices against the grain.

French fries & a dressed green salad.