Grilled sirloin steak with café de Paris butter

Eadie Mansons butter sauce can be prepared well ahead of serving and stored in the freezer for an easy way to add a wow-factor to any dinner party
By Eadie Manson
Grilled sirloin steak with café de Paris butter
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

For the Café de Paris butter

  • 250 g unsalted butter, at room temperature
  • 1 tsp dijon mustard
  • 1 tsp capers, rinsed and finely chopped
  • 2 shallots, finely chopped
  • 1 small bunch chives, chopped
  • 1 small bunch thyme, leaves only, chopped
  • 1 small bunch tarragon, leaves only, chopped
  • 1 cloves garlic, crushed
  • 3 anchovy fillets, drained and chopped
  • 1 tsp Worcestershire sauce
  • ½ tsp Madras curry powder
  • ½ sweet paprika
  • 1 lemon, finely grated zest of whole, plus juice of half
  • 1 orange, finely grated zest only

For the greens

  • 16-24 leaves curly kale, thickly sliced
  • 16 leaves savoy cabbage, thickly sliced
  • about 100g butter

For the chips

  • 2 kg potatoes
  • vegetable oil, for deep frying

For the steak

  • olive oil, for rubbing
  • 8 x 200g sirloin steaks

Tips and Suggestions

Like other flavoured butters, the Café de Paris butter will keep for months in the freezer so even if you are only cooking for two, make the whole recipe, and cut off frozen slices as and when you want to serve quick, classy steak dinners.

Method

1. For the butter: blend the butter in a food processor until very pale, then remove the blade and stir in all the other ingredients. Season with sea salt and roll the mixture into a sausage shape. Wrap in cling film and place in the fridge until ready to serve; or add a layer of foil and place in the freezer for long-term storage.

2. For the greens: blanch the kale and savoy cabbage separately in a pan of boiling, salted water for 1 minute or until just softened, then refresh in iced water. When completely cool, drain and set aside.

3. For the chips: peel the potatoes and cut into thick, chunky chips (about 2cm x 2cm x 7cm). Run the chips under cold water to wash off any excess starch, then pat dry.

4. Heat the vegetable oil in a deep-fat fryer to 140C - do not leave the hot oil unattended. Working in batches, fry the chips for 6-8 minutes, or until the potatoes are cooked through, but not coloured. Drain on kitchen paper and set aside until ready for the second frying.

5. For the steak: preheat the oven to 190C/170C fan/gas 5. Rub the steaks with olive oil and heat an ovenproof griddle pan over a medium heat. Cook the steaks for about 2 minutes on each side and then transfer to the oven until done to your liking. Set aside to rest, covered, in a warm place.

6. Increase the temperature of the chip oil to 190C. Fry the chips, in batches, until golden brown and crisp. Drain on kitchen paper and season to taste with salt. Keep warm until serving.

7. Briefly reheat the greens in a pan of boiling water, then drain and tip them back into the hot pan, adding the butter and salt and pepper to taste. Toss to combine.

8. Carve the steaks if desired. Cut the butter into discs and place a couple of pieces on top of the steak, where they will slowly melt. Serve with the chips and wilted greens.

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