Entrecôte Café de Paris: Butter from the Café de Paris in Geneva

Ingredients

• 4 x 200g sirloin steaks
• Extra virgin olive oil, for rubbing
• Salt flakes, to taste
• Crusty bread, for serving
• CAFÉ DE PARIS BUTTER
• 250g salted butter, diced, softened
• 2 golden shallots, finely chopped
• 1 clove garlic, crushed
• 5 anchovy fillets
• ½ tablespoon capers in brine, rinsed, dried
• ¼ cup finely chopped curly parsley
• 1 tablespoon thyme leaves
• 1 tablespoon finely chopped chives
• 1 tablespoon brandy
• 1 teaspoon Worcestershire sauce
• 1 tablespoon tomato ketchup
• Finely grated zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon salt flakes
• ½ teaspoon Keen’s curry powder
• ¼ teaspoon sweet paprika
• A good grind of white pepper