Tarragon and Black Pepper Butter

Tarragon and Black Pepper Butter

A great addition to top off your steak


125g salted butter

8g fresh tarragon

3g black peppercorns


  1. Soften the butter
  2. Finely chop the tarragon
  3. Grind the peppercorns
  4. Mix the herbs with the butter
  5. Roll into a sausage shape in cling film
  6. Refrigerate until firm
  7. Cut into four rounds and serve on warm steak


Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.