Steak with tarragon and red wine butter and onion rings

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Steak with tarragon and red wine butter and onion rings


  • 2 fillet steaks
  • For the tarragon butter:
  • Half an onion
  • Half a tsp cracked black pepper
  • 150ml red wine
  • Half a beef stock cube
  • 1 tbsp Chopped fresh thyme
  • 115g softened butter
  • 2 tbsp Chopped fresh tarragon
  • For the onion rings:
  • 1 onion, cut into thick rings
  • 4 tbsp plain flour
  • 4 tbsp milk
  • Oil for deep frying
  • Salt and pepper

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  1. To make the tarragon butter, place onion, pepper, wine, stock cube and thyme in a small pan and simmer until the red wine has almost evaporated away. Leave to cool then mix into the butter.
  2. Season the flour. Dust the onion rings in flour, dip in milk then coat on flour again.
  3. fry in hot oil until golden brown and crispy then drain on kitchen paper.
  4. Pat dry the steaks on kitchen paper then cook on both sides in a hot pan until coked to your taste
  5. Slice the steak and arrange on a plate. Add a little of the tarragon butter and serve with the onion rings on the side.

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