Serves 2 (with plenty of extra butter)
For the café de Paris butter:
500g butter, at room temperature
2 tbsp ketchup
1 tbsp Dijon mustard
2 tsp capers
1 shallot, very finely chopped
1 garlic clove, crushed
2 anchovy fillets
Juice of 1 lemon
2 tsp lemon zest
2 tbsp Worcestershire sauce
2 tbsp fresh parsley, roughly chopped
2 tsp fresh thyme leaves
1 tsp fresh tarragon leaves, chopped
½ tsp rosemary leaves, chopped
1 tsp ground black pepper
¼ tsp paprika
¼ tsp curry powder
Pinch of cayenne pepper
For the steaks:
2 fillet steaks, around 100-120g each
Salt and black pepper
Rapeseed oil, for cooking
- In a large bowl, beat the butter with a wooden spoon until slightly creamy texture.
- In a blender or food processor, whizz the remaining ingredients for the Café de Paris butter into a smooth paste, then beat this paste into the whipped butter.
- Spoon 2-3 tablespoons worth of butter onto a piece of cling film and roll up tightly into a small log. Repeat with the remaining butter. Store the butter in the freezer, removing a log at a time when needed.
- Take the steaks out of the fridge 30 minutes before cooking and allow to come to room temperature. Pat dry with kitchen paper, then season on both sides with salt and pepper.
- Heat a heavy pan over a high heat until very hot. Add a splash of rapeseed oil. Add the steaks and cook for 2-3 minutes per side for medium-rare or until cooked to your liking, turning to sear the rounded edges too.
- As the steaks cook, unwrap one log of the café de Paris butter and cut into slices.
- When the steaks are almost cooked, add a thick slice of the butter to the pan and allow to foam. Baste the steaks with the butter.
- Transfer the steaks to a plate, tent loosely with foil and allow to rest for 8-10 minutes.
- Serve the steaks with a slice of café de Paris butter on top and thick-cut jacket chips.
Per Serving: 410kcals, 31.1g fat (9.9g saturated), 9.8g carbs (3.9g sugars), 24.6g protein, 4.3g fibre, 0.347g sodium