Name: Grilled steak with Cafe de Paris butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Grilled steak with Cafe de Paris butter

Ooh la la! Add a little flair to your steak with a fancy flavoured butter – the ideal way to make use of leftover herbs such as parsley, sage, basil and tarragon.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

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

Method

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.

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