Steak Frites Cafe de Paris Butter (Print Version)
Classic steak and crisp frites topped with tangy herb butter. Simple oven method for potatoes, no deep frying required.
# Ingredients:
01 -
2 x 300g sirloin or rib-eye steaks
02 -
4 sebago potatoes, peeled and cut into chunks
03 -
½ cup vegetable oil
04 -
salt and pepper, to season
05 -
½ lemon
06 -
3 cups watercress, to serve
→ Cafe de Paris Butter
07 -
150g softened cultured butter
08 -
2 tbsp finely chopped chives
09 -
2 tbsp finely chopped parsley
10 -
2 tsp Dijon mustard
11 -
1 tbsp Noilly Pratt (vermouth)
12 -
2 cloves garlic, crushed
13 -
1 tbsp capers, finely chopped
14 -
2 anchovies, finely chopped
15 -
rind of ½ lemon, grated
16 -
½ tsp smoked paprika
17 -
½ tsp Keen's curry powder
# Steps:
01 -
Mix all the butter ingredients together until combined. Initially use the mixture soft, then roll into a log and freeze for future use.
02 -
Heat oven to 220°C fan forced with a roasting pan inside. Add oil to the pan, reserving some for the steaks. Place potatoes in a saucepan of cold water and bring to a boil. Boil for 10 minutes, drain, and return to low heat to dry slightly. Shake the pot with the lid on to roughen edges of the potatoes.
03 -
Transfer potatoes to the preheated roasting pan, coat them in oil, and season with salt. Roast for 30 minutes, stirring regularly, until golden and crisp.
04 -
Season steaks with salt and cook in a heavy frying pan to your preferred doneness. Rest the steaks well, then flash them briefly in the frying pan before serving.
05 -
Spread steak generously with Cafe de Paris butter and serve with roasted potatoes and watercress dressed with lemon juice.