Burnt Butter and Tarragon Sauce + The Perfect Steak



  • 150g unsalted butter, chopped
  • 12 sprigs fresh tarragon
  • 1 garlic clove, finely grated
  • 2 Tbsp green peppercorns
  • Sea salt flakes, to season


  1. Melt butter in medium frying pan over medium-high heat. Bring to the boil. Reduce heat to medium and continue cooking, stirring and scraping the bottom of the pan, for 3-4 minutes until foaming and pale golden. Toss in tarragon and garlic. Cook until tarragon is crisp then transfer to plate. Continue cooking until butter is a golden nutty brown.

  2. Working quickly to prevent butter burning, remove from heat and toss in peppercorns. Season with salt flakes to taste.

And the Perfect Steak

  1. Bring your steak to room temperature. Pat dry with paper towel.

  2. Brush steak with extra virgin olive oil. Season with salt just before cooking.

  3. Whether you cook on a pan or grill make it smoking hot. Then follow the guide ‘how do you like your steak’ to cook as you wish. 

  4. Transfer to a board or plate, gently cover with foil and rest for half of the cooking time.


Ingredients for Burnt Butter and Tarragon Sauce + The Perfect Steak

Garlic Clove 200g

$4.99 ea

Fresh Herbs Tarragon Punnet

$3.99 ea

The Organic Milk Co Butter Unsalted 250g

$6.30 ea

Tasman Sea Salt Flakes 250g

$8.99 ea

Moulin Green Peppercorns 55g

$4.29 ea