Bring the bistro to your home with this steak recipe, complete with French fries and asparagus.
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To make the Café de Paris butter, combine the butter, anchovy, capers, garlic, shallot, parsley, Worcestershire sauce, mustard and tomato sauce in a medium bowl and beat until well combined. Season. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Place in the fridge for 30 mins or until just firm.
Season the steaks well. Heat the oil in a medium frying pan over medium-high heat. Cook the steaks for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Cut two 2cm-thick slices from the Cafe de Paris butter. Place 1 slice on each steak and sprinkle with chives. Serve with asparagus and French fries.
COOK. STORE. SAVE.
Use it up: Store the remaining butter in the fridge for up to 2 weeks. Cut a few 2cm-thick slices and toss with roasted potatoes.
Bring the bistro to your home with this steak recipe, complete with French fries and asparagus.
To make the Café de Paris butter, combine the butter, anchovy, capers, garlic, shallot, parsley, Worcestershire sauce, mustard and tomato sauce in a medium bowl and beat until well combined. Season. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Place in the fridge for 30 mins or until just firm.
Season the steaks well. Heat the oil in a medium frying pan over medium-high heat. Cook the steaks for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Cut two 2cm-thick slices from the Cafe de Paris butter. Place 1 slice on each steak and sprinkle with chives. Serve with asparagus and French fries.