Steak with Herb Butter and Green Puree

Ingredients

• 720 g beef tenderloin steak from the loin (4 steaks), cut 1.5 cm thick
• 2 tbsp clarified butter
• 400 g Peas (frozen)
• 500 g potatoes (peeled)
• 100 ml heavy cream
• Salt
• Pepper
• nutmeg
• 4 tbsp herb butter
• parsley (for garnish)

Instructions

1. 1.

   Boil the potatoes in plenty of salted water for 25-30 minutes until tender.

2. 2.

   Sear the steak in hot clarified butter on both sides, then wrap in foil and roast at 80°C for about 20 minutes. Add peas 5 minutes before the end of roasting, cook together, drain, and set aside. Warm the cream.

3. 3.

   Press the potatoes and peas through a potato masher or press, stir in the warm cream. Season the puree with salt, pepper, and nutmeg; divide among four warmed bowls. Remove steaks from the oven, place on top of the puree, and serve garnished with herb butter and parsley.