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The famous butter is actually from Switzerland, an unusual combination of flavours which somehow work in perfect harmony. Here I've paired it with fillet tail steak, whisking some into the pan juices with a little reduced beef stock, you can use any steak of your choice, also goes well with lamb & mutton chops.


Method for the butter

  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.

method for the fillet tail steak

  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.

To Serve

French fries & a dressed green salad.