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Steak frites with tarragon butter

Steak frites with tarragon butter

If you want a restaurant-style meal without having to leave the house, this is it. It’s worth keeping a stash of the flavoured butter in the freezer so it’s ready to go when you are.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 300g pack Frites
  • 2 x 200g pack Essential British Beef Sirloin Steaks
  • 100g Lurpak Slightly Salted Butter, softened
  • 4 anchovy fillets, finely chopped
  • ½ x 20g tarragon, leaves finely chopped
  • 2 tsp Dijon mustard
  • 1 clove/s garlic, crushed
  • 1 tbsp Vegetable oil
  • ½ x 80g pack watercress


  1. 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.

  2. 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).

  3. 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.

Cook’s tip

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


3,976kJ/ 957kcals



Saturated Fat












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5 out of 5 stars1 rating