Name: Beef sirloin with cafe de paris butter
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Ingredients: 1 kilogram potatoes, peeled and cut into chips; vegetable oil, for deep frying; sea salt; 4 250 g beef sirloin steaks, at room temperature; olive oil; Cafe de paris butter; 250 gram unsalted butter, softened; 2 teaspoon dijon mustard; 1 clove garlic, finely chopped; 2 tablespoon finely chopped french eschalots; 1 tablespoon finely chopped capers; 3 anchovy fillets, finely chopped; 1/2 tablespoon each of finely chopped parsley, chives, tarragon and thyme; 1/4-1/2 tsp curry powder; 1 tablespoon lemon juice; sea salt and pepper

Beef sirloin with cafe de paris butter

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Serves 4

Prep

25M

Cook

12M

Total

37M

Ingredients

1 kilogram potatoes, peeled and cut into chips

vegetable oil, for deep frying

sea salt

4 250 g beef sirloin steaks, at room temperature

olive oil

Cafe de paris butter

250 gram unsalted butter, softened

2 teaspoon dijon mustard

1 clove garlic, finely chopped

2 tablespoon finely chopped french eschalots

1 tablespoon finely chopped capers

3 anchovy fillets, finely chopped

1/2 tablespoon each of finely chopped parsley, chives, tarragon and thyme

1/4-1/2 tsp curry powder

1 tablespoon lemon juice

sea salt and pepper

Method

1.To make the cafe de paris butter, place all ingredients into a food processor and process until just combined.

2.Lay a sheet of plastic wrap on the bench and spoon the butter down the middle. Roll up and secure the ends. Store im the freezer until needed.

3.To make the chips, rinse the potatoes under cold water then pat dry.

4.Cook in a deep fryer at 160°C for 5 minutes or until soft but not coloured. Drain on paper towel.

5.Fry again at 190°C until crisp and golden when ready to serve. Drain and toss with sea salt.

6.To cook the steaks, heat a fry pan or char-grill pan until very hot.

7.Drizzle each steak with a little olive oil and season generously with sea salt and pepper. Cook for 3 minutes each side for rare, 4 minutes each side for medium and 5 minutes each side for well done.

8.Allow the steaks to rest for at least 5 minutes to give the meat time to relax and become more tender.

9.Serves sirlion with a slice of Cafe de Paris butter on top and chips on the side.

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