Fillet Steaks with Tarragon and Shallot Butter

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.