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In a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate.
To make the pea puree place the onion, butter, stock and peas in a large pan, Season, bring to the boil, reduce the heat, cover and simmer for 4-5 minutes. Drain and reserve two tablespoons of the stock. Puree to a desired consistency with the reserved stock. Add the freshly chopped parsley, if used. Set aside and keep warm.
Gently heat 50g/2oz of the butter in a large pan until foaming. Add the fillet steaks and cook over a medium heat, turning once. Remove from the pan and keep warm.
Add a dash of Port or cream sherry to the pan, stir, bring to the boil, reduce the heat and cook for a further 2-3 minutes until the sauce is reduced and syrupy.
Serve the steaks with the sauce on a bed of the pea puree with a hot new potato and chive salad.
4 lean beef fillet steaks
100g/4oz butter, softened
1 small shallot, peeled and finely diced
15ml/1tbsp freshly chopped tarragon
Salt and freshly milled black pepper
Dash of Port or cream sherry
1 small onion, peeled and finely chopped
150ml/¼pint hot, good chicken or vegetable stock
450g/1lb fresh green peas
Large bunch freshly chopped parsley, optional