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Our Perfect Steak with Cheat’s Cafe de Paris Butter
This butter harks back to my catering days and has remained my absolute favourite for topping thick juicy steaks.
600-gram piece centre-cut eye fillet
1 tablespoon olive oil
sea salt and ground pepper
handful of salad leaves
BUTTER
100 grams butter at room temperature
½ cup packed parsley leaves
2 cloves garlic, crushed 2 teaspoons dried tarragon
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard
1 teaspoon sea salt
½ teaspoon mild curry powder
½ teaspoon smoked paprika
Preheat the oven to 220°C fan bake.
BUTTER: Blitz all the ingredients together in a small food processor. Transfer to a bowl and set aside.
Brush the fillet with oil and season with salt and pepper. Place in
