STEAK
• 2 x 100g beef sirloin minute steak
• Salt and pepper for seasoning
• Lurpak® Unsalted butter for basting 250g Lurpak®
CAFÉ DE PARIS BUTTER
• Unsalted butte(room temperature)
• 35g shallot fine dice
• Small splash olive oil
• ó anchovy fillet
• 2.5g Tagine spice
• 1.5 roasted garlic clove
• 1tsp Mustard
For the Café de Paris, melt the anchovy, shallot, roast garlic, tagine spice, mustard in a pan before adding Worcestershire sauce. Set this paste aside to cool down.
Meanwhile whisk the butter to soften add the herbs, pepper, and finally the cooled paste. Roll this butter in baking paper or cling film and put in the fridge or an ice water bath to set.
Heat a frying pan with a little butter and a little splash of olive oil. Season the steak and place in the pan. Seal for approximately 40 seconds each side. Add a little more butter and “baste” the steak. Rest for a few minutes prior to plating topped with a generous slice of the Café de Paris.
Created by Chef Tony Howell for the Lurpak Cooking School
