250g butter, chopped, at room temperature
50g flat-leaf parsley leaves, finely chopped
20g tarragon leaves, finely chopped
5g sage leaves, finely chopped
10g basil leaves, finely chopped
1 eschalot, finely chopped
2 cloves garlic, crushed
4 anchovy fillets in oil, drained
Juice of 1 lemon
2 tsp curry powder
Sea-salt flakes and freshly ground black pepper, to season
4 x 200g sirloin steaks
Vegetable oil, for brushing
French fries, to serve
Green salad, to serve
To make Cafe de Paris butter, put butter in a large bowl and beat with a wooden spoon until smooth. Add herbs, eschalot, garlic, anchovy, lemon juice and curry powder. Beat until combined and season.
Lay a 25cm-long sheet of baking paper on a flat surface. Leaving a 5cm margin at each end, spoon mixture along 1 long side of paper. Roll up tightly to form a 15cm-long log shape and twist paper at each end in opposite directions. Refrigerate for 2 hours or freeze for 30 minutes or until firm.
Meanwhile, set steaks aside, covered, for 30 minutes to come to room temperature. Season.
Heat a grill pan over a high heat until hot. Brush steaks with oil, then cook for 2 minutes on each side for medium rare, or until cooked to your liking.
Cover steaks loosely with foil and set aside to rest for about 3 minutes.
Thickly slice butter into rounds. Top each steak with 1 round butter and serve with French fries and green salad on the side.