Angus Steak with Café De Paris Butter
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Angus Steak with Café De Paris Butter
Recipe by Louis Tikaram
Ingredients
Café de Paris butter
100g unsalted butter, softened
2 tablespoons eschalot (small), very finely chopped
1 clove garlic, finely minced
3 anchovy fillets, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon curry powder
1/2 tsp paprika
1 teaspoon sea salt
2 teaspoon tarragon, finely chopped
2 teaspoon parsley, finely chopped
Steak
Steaks of choice
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon Olive oil
METHOD
Place all café de Paris ingredients in a bowl and mix to combine, set aside out of direct heat or sun.
Cooking Steak:
Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
Pat dry steak with a paper towel, then heat a heavy based skillet, BBQ or grill plate over high heat until it is very hot.
Oil the steak and season each side generously with salt and pepper, then immediately place on the BBQ.
Cook the first side for 3 minutes, then turn and cook the other side for 3 minutes till a nice medium rare. Transfer steaks to a plate and rest for 5 to 10 minutes.
Serve the steak as is with a big scoop of Café de Paris butter on top. If sharing, slice the steak and then add the butter just before serving, sprinkle with some extra parsley for garnish.
