- 4 Dandaragan Organic Beef porterhouse steaks
- 40ml Olive oil
- Salt and pepper
CAFÉ DE PARIS BUTTER
- 100g unsalted butter, room temperature
- 1 T baby capers
- Small handful parsley, chopped
- 2 anchovies, finely chopped
- 1 small clove garlic, minced
- 1/2 shallot, finely diced
- 1 T white wine vinegar
- 1 tsp Worcestershire sauce
- 1/4 tsp Cayenne pepper
- 1/2 tsp smoked paprika
- Zest of 1 lemon
- 1 tsp sea salt
Method
Café de Paris butter was originally conceived in the 1930s at the famous Café de Paris in Geneva. In essence, it is a compound butter packed full of flavour which melts into a beautiful sauce when placed on top of a warm porterhouse steak. This is an easy way to create a composed sauce for your steak, without having to do anything too technical. Café de Paris butter is a great staple to have on hand, and when stored correctly keeps for up to 2-3 weeks.
In a large bowl, place the salt and white wine vinegar over the shallot and garlic, leave for 10 minutes. Add the rest of the ingredients to the bowl. Using gloves, combine everything until it becomes a smooth texture. Shape the butter into a log, wrap this tightly with cling wrap and set aside in the fridge until firm.
To prepare the steaks, coat in olive oil and season generously with salt and pepper.
Heat a heavy based pan on a medium to high heat, and press the steaks firmly into the pan. Cook for 4-5 minutes on each side, then allow to rest for a further 5 – 10 minutes.
Slice the Cafe de Paris butter into 8 discs and allow to come to room temperature. Serve on top of the rested sirloin. Best enjoyed with a simple salad of crunchy cos lettuce with vinaigrette, and a glass of French red!
