Sirloin Steak with Café de Paris Butter
Sirloin steak topped with Café de Paris butter, loaded with herbs, garlic, and a touch of anchovy. Pair with crispy chips and wild mushrooms.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Oven
- Nonstick skillet
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Spoon
- Spatula
- Plate
- Kitchen scale
- Measuring spoon
- Measuring cup
- Deep fryer
- Tongs
- Paper towel
- Fork
Ingredients
- 4 x 200g rib-eye or sirloin steaks
- 50ml vegetable oil
- Salt
- 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
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