Steak with Cafe de Paris Butter

“Add an extra dimension to this classic with Café de Paris butter, stuffed mushrooms, roast tomatoes and fat chips.”

  • Main
  • Serves: 8
  • Prep: 1-2 hr
  • Cook: 30 min

Cafe de Paris Butter

Ingredients

  • 200g unsalted butter
  • 10g dijon mustard
  • 10g grain mustard
  • 1 tbs chopped parsley
  • 1 tbs chopped chives
  • 1 tsp chopped thyme
  • 1 clove crushed garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp curry powder
  • 2 tbs brandy
  • juice and zest of half a lemon
  • pinch of sea salt
  • pinch cayenne pepper

Method

  1. Beat the softened butter until pale in colour.
  2. Add all the other ingredients and mix well to combine.
  3. Roll into a cylinder shape using cling film and allow to set in the fridge.
  4. Once firm, unwrap the butter and cut into neat slices. Place the butter slices on a tray and return to the fridge until needed.

Stuffed Mushroom

Ingredients

  1. 8 large flat mushrooms
  2. 8 small red onions
  3. 400g baby spinach (washed & picked)
  4. balsamic vinegar
  5. nutmeg
  6. seasoning
  7. olive oil

Method

  1. Peel the mushroom and remove the stalk.
  2. Finely slice the onions and sweat gently in a little oil for 10 mins.
  3. When the onions are lightly caramelized, add the spinach and continue to cook until wilted.
  4. Add a splash of balsamic vinegar and season with salt, pepper and a pinch of nutmeg.
  5. Remove the stalk from the mushroom and sprinkle with a little olive oil, season with salt and pepper.
  6. Stuff the mushroom with the onions and spinach mix.
  7. Place onto a silicon-lined (or foil-lined) baking tray and bake in a 220°c oven for 10 minutes.
  8. Drain on kitchen paper and serve.

Fat Chips

Ingredients

  • 2kg potatoes (maris piper variety work well)
  • Sea salt

 Method

  1. Cut even shaped chips from the potatoes (larger potatoes are better). Allow about 9 chips per serving.
  2. Blanch fry the chips in a deep fat fryer at 100 to 120°c for approx. 10 mins until fully cooked and soft, but not coloured.
  3. Remove from the fryer and reserve until required.
  4. Increase the fryer temperature to 190°c and wait until hot. Plunge the chips back in to the fryer until golden crisp (approx 2 mins).
  5. Place directly onto the kitchen towel to drain and serve straight away with sea salt.

Roasted Tomatoes

Ingredients

  • 24 vine cherry tomatoes
  • 2 tbs olive oil
  • 3 tbs balsamic vinegar
  • 3 cloves garlic
  • 4 sprigs rosemary

Method

  1. Cut the tomatoes in half, place on a baking tray and drizzle with olive oil, balsamic vinegar, chopped garlic, rosemary, salt and pepper.
  2. Roast in a hot oven for 10 mins until soft.
  3. Allow to cool slightly as they can be very hot straight from the oven.

Steak

Ingredients

  • 8 fillet steaks (approx 180g each)
  • Sea salt
  • Corn oil

Method

  1. Place a frying pan over a high heat.
  2. Drizzle the fillet with a little oil and season with salt. Place into the hot pan.
  3. Cook the fillet over a moderate flame for 2 minutes until golden brown.
  4. Turn the beef fillet over and seal the other side for a further 2 minutes.
  5. Place the beef into a 220°c oven for approx. 5 to 6 minutes for medium rare.
  6. Allow to rest for at least 5 minutes before serving.

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