Welsh black bavette steak with café de paris butter

A luxurious savoury butter adds a touch of French sophistication to delicious skirt steak in Paul Bloxham's meaty supper
By Paul Bloxham
Welsh black bavette steak with café de paris butter
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus at least 1 hr freezing
  • Effort: easy

Ingredients

Main

  • 2 tbsp grapeseed oil
  • 1 tbsp butter
  • 1 kg skirt beef steaks, (cut from the belly), cut into 4 portions
  • 1 pinches sea salt and freshly ground freshly ground white pepper

For the Café de Paris butter

  • 170 g unsalted butter
  • 2 tsp tomato ketchup
  • 1 tsp Dijon mustard
  • tsp baby capers, rinsed
  • 0.5 banana shallots, coarsely chopped
  • 2 tsp chopped parsley
  • 2 tsp chopped chives
  • 0.5 tsp chopped dill
  • 1 pinches dried marjoram
  • 1 pinches dried rosemary
  • 0.5 clove garlic, crushed
  • 1 tinned anchovies
  • 1 tsp brandy
  • 1 tsp madeira
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp sweet paprika
  • 1 pinches mild curry powder
  • 0.5 tsp black peppercorns, crushed
  • 1 tsp grated lemon zest
  • 1 tsp grated orange zest
  • 1 tbsp lemon juice
  • 1 pinches sea salt

Method

1. For the Café de Paris butter, beat the butter in a mixing bowl with a wooden spoon until it is soft, white and fluffy and has doubled in size. 2. Place the remaining Café de Paris butter ingredients in a food processor and process until well-combined and pureed. 3. Fold the puree into the softened butter. Mould a log shape out of the butter, wrap in baking parchment and freeze until required. It will take around an hour to solidify.4. Heat the grapeseed oil and butter in a large frying pan until hot. Add the beef skirt and fry for 1 minute on each side. 5. Season the steak with salt and white pepper. Cut the butter into 1cm slices and place on top of the steaks. 6. Grill the butter-topped steak under a preheated grill so that the butter glazes, or use a blowtorch for the same effect. Serve at once with chips made from Maris Piper potatoes and purple-sprouting broccoli or kale.

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