Recipe

Beef sirloin with cafe de paris butter

Aug 27, 2013 2:00pm
  • 25 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Beef sirloin with cafe de paris butter
  • 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

Beef sirloin with cafe de paris butter
  • 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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