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Steak with cafe de paris butter

  • Beef
Time45 Minutes Serves2 CuisineEuropean
Steak with cafe de paris butter

You’ll make more café de Paris butter than you need for this recipe alone, but once you taste its intensely savoury, gently curried warmth, you’ll use it in everything. Melt it through scrambled eggs, toss it with pasta, or push it under the skin of a chicken before roasting - a surefire way to curry favour this Valentine’s Day.

ingredients

  • 2 sirloin steaks, about 250 g each

For the Café de Paris butter:

  • 1 garlic clove, or we used 1 tbsp Angus & Oink Garlic Butter seasoning
  • 1 tbsp Angus & Oink Tandoori seasoning
  • 250g unsalted butter, softened
  • 1 tsp Dijon mustard
  • 1 tbsp capers, finely chopped
  • 2 tbsp Worcestershire sauce
  • ½ banana shallot, roughly chopped
  • 1 tbsp lemon juice
  • Small bunch of parsley
  • Small bunch of dill
  • Small bunch of chives
  • 1 tbsp tomato ketchup
  • 30g tin of anchovies and oil

Buy the items

Tikka Gold Tandoori BBQ Rub
Tikka Gold Tandoori Seasoning
200g £8.99
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A Jar of Garlic Butter Seasoning
Garlic Butter Seasoning
200g £8.99
View

Directions

  1. Start by making the Café de Paris butter. In a food processor using a stick blender, combine all of the butter ingredients along with a good grind of black pepper and blitz until well combined. Taste and adjust seasoning if needed, then spoon the butter onto a piece of greaseproof paper, roll into a neat log, twist the ends and chill in the fridge until firm.
  2. Remove the steaks from the fridge about 30 minutes before cooking to allow them to come to room temperature. Massage a neutral oil over the steaks and season generously with salt.
  3. Heat a heavy frying pan or griddle over high heat until very hot. Add the steaks and cook for around 2 to 3 minutes per side for medium-rare, or longer to your liking, turning once and ensuring a good crust forms. Once cooked, transfer the steaks to a warm plate and leave to rest for 10 minutes.
  4. To serve, slice the chilled café de Paris butter into thick rounds and place one generously on top of each resting steak so it melts into the meat. Serve immediately, ideally chips coated in a little truffle oil, sea salt and hide it all under a blanket of Parmesan cheese. Green beans optional, chips mandatory.

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