Steak with Parisienne Butter

• 250 grams Butter
• 2 cloves Garlic, Minced
• 1 Tablespoon Peanut Oil
• 2 Tablespoons Lemon Juice
• 1 bunch Parsley, Washed, Drained And Chopped
• 1 Tablespoon Chopped Fresh Tarragon
• Salt And Pepper
• 4 whole Steaks
• 50 grams Cooking Butter
• 2 Tablespoons Brandy

1. In a large bowl thoroughly combine the butter with the garlic, peanut oil, lemon juice, parsley and the tarragon.
2. Season to taste with salt and pepper.
3. Place the butter on a sheet of cling film and carefully roll it into a tube shape.
4. Let the butter roll rest in the refrigerator for about 1520 minutes.
5. In a non-stick pan over medium high heat, fry the steaks in cooking butter for 23 minutes each side, or according to desired doneness.
6. Remove steaks from the pan.
7. Take the pan away from the flame and carefully add the brandy to the pan juices.
8. Put it back over the flame and cook for one more minute.
9. Serve the steaks with the brandy sauce and top with a slice of Parisienne butter.
10. Best served with fries and a salad.

butter, garlic, peanut oil, lemon juice, parsley, tarragon, salt, butter, brandy

Taken from tastykitchen.com/recipes/main-courses/steak-with-parisienne-butter/ (may not work)