Preparation time: 10 minutes
Cooking time: 8-10 minutes
1 x 12oz sirloin cannon
For the Tarragon and Shallot Butter:
2oz butter, softened
1 small shallot, peeled and finely diced
2tsp freshly chopped tarragon
Dash of Port or cream sherry
Small handful freshly chopped tarragon
For the Pea Purée:
½ small onion, peeled and finely chopped
1-2 Tbsp butter (just enough butter to cover the bottom of the pan)
1 cup good, hot chicken or vegetable stock
8oz fresh green peas
Small handful freshly chopped parsley, optional
- To prepare the tarragon and shallot butter, in a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape, wrap in plastic wrap or tin foil and refrigerate until required.
- To make the pea puree place the onion, butter, stock and peas in a large pan, Season, bring to a boil, reduce the heat, cover and simmer for 4-5 minutes. Drain and reserve two tablespoons of the stock. Purée to a desired consistency with the reserved stock. Add the freshly chopped parsley, if used. Set aside and keep warm.
- Season the cannon and coat with oil all over. Sear in a very hot pan for 3-4 minutes. Remove from the pan and leave to rest. Add the tarragon and shallot butter to the hot pan. Re-wrap any remaining butter and freeze until required for up to 3 months.
- Add a dash of Port or cream sherry to the pan, stir, bring to a boil, reduce the heat and cook for a further 2-3 minutes until the sauce is reduced and syrupy. Add the freshly chopped tarragon.
- Slice the cannon and serve with the sauce on a bed of the pea purée and new potatoes.
Freeze any remaining tarragon butter in foil for up to 3 months