Grilled Steak with Café de Paris Butter
Photography Manja Wachsmuth .
This makes enough delicious butter for about 16 servings, so I like to keep it in the freezer as it goes well with nearly everything: chicken, lamb, fish, tuna and salmon.
INGREDIENTS
rib eye or sirloin steaks of choice, one per person
olive oil
sea salt and freshly
ground pepper
Butter
150 grams butter at room temperature
¼ cup finely chopped onion
2 cloves garlic, crushed
½ teaspoon curry powder
2 tablespoons brandy or white wine
2 teaspoons Worcestershire sauce
2 tablespoons capers, chopped roughly
3 anchovies, chopped finely
1 teaspoon Dijon mustard
½ teaspoon ground paprika
1 tablespoon lemon juice
1 tablespoon finely chopped
flat-leaf parsley
1 teaspoon finely chopped thyme
1 teaspoon dried tarragon
METHOD
Butter: Heat 2 tablespoons of the butter in a sauté pan and cook the onion, garlic and curry powder with a good pinch of salt until very soft.
Add the brandy or wine and the Worcestershire sauce and let it bubble up until most of the liquid has evaporated. Set aside to cool.
Place all the remaining ingredients, except the butter, in a bowl and combine well. Add the remaining butter and the cooled onion mixture, season and mix well.
Store the butter in a sealed container. It will keep in the fridge for one week or in the freezer for 3 months.
To cook: Rub the steaks with oil and season generously with salt and pepper.
Preheat a ridged grill or sauté pan until hot then cook the steaks for 3–4 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks.
To serve: Rest for 2 minutes then top with a generous spoonful of the butter. Serve with a salad and a side of fries.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.