Sirloin Steak with Café de Paris Butter - James Martin Chef

Ingredients

• 4 x 200g rib-eye or sirloin steaks
• 50ml vegetable oil
• Salt and pepper
• 1 clove garlic, skin on, crushed
• Few sprigs of thyme
• Few sprigs of rosemary
• 50g butter
• 1 oxo cube
• 200g wild mushrooms
• 150g unsalted butter, softened
• 1 clove garlic
• 20g parsley, finely chopped
• Few sprigs of tarragon
• 1 shallot, diced
• 1 lemon, zest and ½ juice
• 1 tsp sea salt
• 1 & 1/2 tsp black pepper
• ½ tsp Worcester sauce (optional)
• Pinch of cayenne pepper (optional)
• 1 tbsp tomato puree
• 1 tsp anchovy paste
• 200ml veal jus
• 75ml veal jus
• Knob of butter
• Chips
• Watercress