Sirloin Steak with Café de Paris Butter

Juicy, perfectly seared sirloin steak topped with Café de Paris butter, loaded with herbs, garlic, and a touch of anchovy. Paired with crispy chips, wild mushrooms, and a rich veal jus, this is one meal you won't want to miss!

Ingredients

4 x 200g rib-eye or sirloin steaks
50ml vegetable oil
Salt and pepper
1 clove garlic, skin on, crushed
Few sprigs of thyme
Few sprigs of rosemary
50g butter
1 oxo cube
200g wild mushrooms

For the butter

150g unsalted butter, softened
1 clove garlic
20g parsley, finely chopped
Few sprigs of tarragon
1 shallot, diced
1 lemon, zest and ½ juice
1 tsp sea salt
1 & 1/2 tsp black pepper
½ tsp Worcester sauce (optional)
Pinch of cayenne pepper (optional)
1 tbsp tomato puree
1 tsp anchovy paste

For the sauce

200ml veal jus
75ml veal jus
Knob of butter

To serve

Chips
Watercress

Method

Print Recipe

Pre-heat the oven to 200°C.

Mix all the ingredients together for the butter in a blender until well combined, place onto a sheet of clingfilm and roll into a sausage shape, wrap tightly then pop in the fridge.

To cook the steaks, heat a non-stick pan until hot. Add the oil, season the steaks and place them in the pan and cook for 3 minutes. Flip over, add the garlic and herbs and then place in the oven for 5 minutes.

Add the butter and mushrooms and baste the butter over the steak. Sprinkle over the oxo cube and leave to rest.

Fry the chips until crisp, then season.

To serve sit the steak onto plates, top with a slice of the butter and spoon the sauce all around. Place the watercress on top and serve with chips.