Sirloin Cannon with Tarragon and Shallot Butter

Preparation time: 10 minutes

Cooking time: 8-10 minutes



1 x 12oz sirloin cannon

1Tbsp oil

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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