Sirloin Steaks with Café de Paris Butter
Nick Hook keeps it classic with seared sirloin steaks and a Café de Paris butter loaded with anchovies, capers, Worcestershire, fresh herbs and a kick of Tandoori seasoning that one slice melting over a resting steak is all the sauce you’ll ever need. Simple to cook, impossible to forget — and served, as Nick insists, with truffle-oil chips buried under a blanket of Parmesan.
Ingredients
2 sirloin steaks, about 250g each
Café de paris butter
1 garlic clove, or we used 1 tbsp Angus & Oink Garlic Butter seasoning
1 tbsp Angus & Oink Tandoori seasoning
250g unsalted butter, softened
1 tsp Dijon mustard
1 tbsp capers, finely chopped
2 tbsp Worcestershire sauce
½ banana shallot, roughly chopped
1 tbsp lemon juice
Small bunch of parsley
Small bunch of dill
Small bunch of chives
1 tbsp tomato ketchup
30g tin of anchovies and oil
Method
1. Start by making the Café de Paris butter. In a food processor using a stick blender, combine all of the butter ingredients along with a good grind of black pepper and blitz until well combined. Taste and adjust seasoning if needed, then spoon the butter onto a piece of greaseproof paper, roll into a neat log, twist the ends and chill in the fridge until firm.
2. Remove the steaks from the fridge about 30 minutes before cooking to allow them to come to room temperature. Massage a neutral oil over the steaks and season generously with salt.
3. Heat a plancha until very hot. Add the steaks and cook for around 2–3 minutes per side for medium-rare, or longer to your liking, turning once and ensuring a good crust forms. Once cooked, transfer the steaks to a warm plate and leave to rest for 10 minutes.
4. To serve, slice the chilled café de Paris butter into thick rounds and place one generously on top of each resting steak so it melts into the meat. Serve immediately, ideally with chips coated in a little truffle oil, sea salt and hide it all under a blanket of Parmesan cheese. Green beans optional, chips mandatory.
More Recipes Ideas
Method
1. Start by making the Café de Paris butter. In a food processor using a stick blender, combine all of the butter ingredients along with a good grind of black pepper and blitz until well combined. Taste and adjust seasoning if needed, then spoon the butter onto a piece of greaseproof paper, roll into a neat log, twist the ends and chill in the fridge until firm.
2. Remove the steaks from the fridge about 30 minutes before cooking to allow them to come to room temperature. Massage a neutral oil over the steaks and season generously with salt.
3. Heat a plancha until very hot. Add the steaks and cook for around 2–3 minutes per side for medium-rare, or longer to your liking, turning once and ensuring a good crust forms. Once cooked, transfer the steaks to a warm plate and leave to rest for 10 minutes.
4. To serve, slice the chilled café de Paris butter into thick rounds and place one generously on top of each resting steak so it melts into the meat. Serve immediately, ideally with chips coated in a little truffle oil, sea salt and hide it all under a blanket of Parmesan cheese. Green beans optional, chips mandatory.
