In a small bowl mix together 50g/2oz softened butter, 2.5ml/½tsp chilli puree or 1cm (½inch) piece red chilli, deseeded and finely chopped. Form the butter into a sausage shape, wrap in cling film or foil and refrigerate until required.
In a bowl blend together 100g/4oz softened butter, 1 small shallot, peeled and finely diced, 15ml/1tbsp freshly chopped tarragon, seasoning and a dash of port or cream sherry. Form the butter into a sausage shape, wrap in cling film or foil and refrigerate until required.
Pan-frying, or "shallow frying" is a quick cooking method for small, tender cuts using an uncovered pan on the hob.
Beef Minute Steak | For each side allow: 1-2 minutes |
Fillet steak 2-3cm (¾-1¼inch) thick | For each side allow: Rare: 3-4 minutes Medium: 4-5 minutes Well-done: 6-7 minutes |
Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick | For each side allow: Rare: 2½ minutes Medium: 4 minutes Well-done: 6 minutes |