Steak with Parisienne Butter

In a large bowl thoroughly combine the butter with the garlic, peanut oil, lemon juice, parsley and the tarragon. Season to taste with salt and pepper. Place the butter on a sheet of cling film and carefully roll it into a tube shape. Let the butter roll rest in the refrigerator for about 15–20 minutes.

In a non-stick pan over medium high heat, fry the steaks in cooking butter for 2–3 minutes each side, or according to desired doneness. Remove steaks from the pan. Take the pan away from the flame and carefully add the brandy to the pan juices. Put it back over the flame and cook for one more minute.

Serve the steaks with the brandy sauce and top with a slice of Parisienne butter. Best served with fries and a salad.