INGREDIENTS

Tarragon and mustard butter

• 250 g/9 oz soft butter
• 2 stalks tarragon
• 1 tsp pink berries
• 1 tbsp mustard
• 1 tsp sea salt
• Zest of ½ untreated lemon

Steak

• 1 steak, e.g. rump steak (approx. 250-300 g/9-10.5 oz each)
• 2 cloves of garlic
• 2 sprigs of rosemary
• 4 sprigs of thyme
• 1-2 tbsp neutral vegetable oil
• Sea salt, pepper

HOW TO MAKE IT

1. To make the tarragon and mustard butter, place the butter in a mixing bowl. Wash the tarragon, shake dry, pluck the leaves and chop finely. Coarsely crush the pink berries in a mortar and add to the butter with the tarragon, mustard, sea salt and lemon zest. Mix everything together thoroughly. Place the butter on a sheet of greaseproof paper or baking paper, shape into a roll, twist in the ends and leave to set in the fridge.
2. Bring the steak to room temperature before searing.
3. Peel the garlic cloves and press down with a knife. Wash the herbs and pat dry.
4. Heat the oil in the ZWILLING Joy Plus pan 24 cm. Place the meat in the pan with the herbs and garlic. Fry for approx. 3-4 minutes on each side until it is medium. Season with salt and pepper on both sides, remove and leave to rest covered for approx. 5 minutes before slicing.
5. Cut the tarragon and mustard butter into slices and serve with the steak.

Tip

Alternatively, the steak can be seared very briefly on both sides in the pan and then finished in the oven.

Info

Use meat tongs to turn the meat. Thanks to the particularly scratch-resistant coating, stainless steel kitchen utensils can be used without any problems.