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.