History of butter

In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...

Garlic and thyme seared fillet mignon

600–800 g fillet mignon
½ packet thyme
3 cloves garlic
salt and pepper
butter and oil for frying


Trim the fillet mignon and slice into steaks. Heat a frying pan with a little oil. Add the thyme and garlic to the pan together with a knob of butter. Season the meat with salt and pepper. Place the meat in the pan and sear it on all sides and baste with the fat at the same time. This should be sufficient cooking for a medium steak. If you want the meat to be more thoroughly cooked, place it in the oven until done to your satisfaction.