Sirloin & Cafe de Paris Butter
A proper steak with a savoury anchovy-garlic butter melting over the top - the quiet showstopper that takes ten minutes.
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
2 sirloin steaks
75g salted butter, cold, cubed
3 anchovies
4 sprigs thyme, leaves only
2 garlic cloves, crushed
1/2 lemon, zested
2 tablespoons mustard
olive oil, for drizzling
salt, for seasoning
sun-ripened tomatoes, to serve
METHOD
Place the butter, anchovies, thyme, garlic, lemon zest and mustard in a small food processor and blend to combine.
Roll the butter into a log and wrap tightly in cling film. Place in the fridge until ready to use.
Allow the steak to come to room temperature, then drizzle with oil and season generously with salt.
Cook over medium-high heat in a frying pan for 4 minutes a side (for medium rare).
Set aside to rest for 4 minutes in a warm place with a large disc of the butter melting on top.
Serve with sliced sun-ripened tomatoes.
HINTS
Room-temperature steak is non-negotiable for an even cook - straight from the fridge and the middle stays cold while the outside overcooks.
The Cafe de Paris butter makes more than two steaks need - roll the rest in the log, freeze it, and future steak nights, roast veg and grilled fish all say thank you.
Rest the steak the full 4 minutes so the juices settle back through the meat instead of running out onto the board.
NUTRITION (per recipe total, serves 2 - guide only):
Energy: approximately 6700kJ (1600 calories)
Protein: 95g
Fat: 130g
Saturated fat: 60g
Carbohydrates: 6g
Sugars: 4g
Fibre: 2g
Sodium: 1700mg
Note: assumes the full butter quantity is served; excludes tomatoes for serving.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.