125g (1/2 cup) butter, room temperature
4 Peppadew® Jalapeños Cones, very finely diced
30ml (2 tbsp) fresh mixed herbs, finely chopped
1 garlic clove crushed
milled black pepper
800g (1.8 lb) beef fillet, cut into approximately 100g medallions
oil, for brushing
Place the butter into a mixing bowl and add the PEPPADEW® Jalapeños Cones, herbs, garlic and milled black pepper. Mix well.
Lay a piece of plastic wrap on a flat surface and spoon the PEPPADEW® Jalapeño butter into a log shape in the centre of the plastic wrap.
Roll up into a sausage shape, twisting the ends of the plastic wrap. Refrigerate for an hour or until firm.
Brush the beef fillet medallions with a little oil.
Cook according to your liking. Slice the butter into slices and place on top of the steak. Serve at once with vegetable noodles or potatoes.
Serve with vegetable noodles or potatoes and jalapeno & herb butter