Wednesday, February 11, 2009

Steak with Café de Paris Butter

This is also great with kangaroo steak because of its strong flavour.

250g butter, softened
1/2 tsp hot English mustard
1/2 tsp tomato paste
1 clove garlic, crushed
2 tsp salted capers, rinsed, drained, finely chopped
2 tsp finely chopped flat-leaf parsley leaves
1/4 tsp paprika
sea salt & cracked black pepper
onglet (skirt) steaks, to serve

Put butter, mustard, tomato paste, garlic, capers, parsley, paprika, salt & pepper in a bowl & stir with a wooden spoon to combine.
Wrap in plastic wrap, roll into cylinder shape & refrigerate until firm.
Cook steaks to your liking.
Slice butter & serve on top of steaks (or any grilled meats) with French fries & green beans.
Leftover butter will keep in the fridge for up to 1 week.

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