A great addition to top off your steak
- 125g salted butter
- 8g fresh tarragon
- 3g black peppercorns
- Soften the butter
- Finely chop the tarragon
- Grind the peppercorns
- Mix the herbs with the butter
- Roll into a sausage shape in cling film
- Refrigerate until firm
- Cut into four rounds and serve on warm steak
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