To make up the butter: Sauté the shallots in hot oil. Add the curry paste, tarragon and garlic. Cook for 2-3 minutes. Allow to cool then stir the mixture into the softened butter. Store in the fridge until ready to use.
To cook the steaks: Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks. Grilled vegetables i.e. peppers, courgettes, red onions are very good cooked and served with the lamb steaks.