Steak Frites, Café de Paris Butter, Grilled Lettuce, Smoked Bacon

Steak Frites, Café de Paris Butter, Grilled Lettuce, Smoked Bacon

Ingredients:

4 x 200g beef sirloin, rump or short loin steaks
2 baby cos lettuce, washed and halved
50g smoked bacon, diced finely
1 clove garlic
4 sprigs sage, finely sliced
Butter
1kg Sebago or Kennebec potatoes, washed, cut and blanched ready for frying

Café de Paris Butter:
3 tsp olive oil
¼ small brown onion, finely diced
10g curry powder
125g unsalted butter, softened
1 small handful parsley leaves
1 clove garlic, crushed
Juice of ½ lemon
2 tsp Worcestershire sauce
3 anchovy fillets
½ tsp baby capers, rinsed
½ tsp sea salt
1 tsp ground pepper
1 small handful basil leaves
1 small handful thyme sprigs, leaves only
½ tsp ground ginger
1 egg yolk
Method:
In a large fry pan melt butter, then add garlic, sage and smoked bacon and cook until lightly coloured. Turn heat down and place lettuce into pan, cut side down, and wilt slightly. Keep warm.
Cook chips in the oven or deep fryer until golden and crunchy. Drain off excess oil and season well with salt.
Season beef steaks well. Cook steaks over medium-high heat until done to desired level, then allow to rest.
Serve steaks with Café de Paris butter, wilted cos lettuce and chips.

Café de Paris Butter
Heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool. Place cooled, cooked onion and all remaining ingredients in a food processor or the chopping attachment of your stick blender, and process until the most of the herbs have been blended into the butter.
Roll butter into a 5cm diameter log, wrap in plastic wrap and refrigerate until firm. Use within a week, any unused butter may be frozen.
To serve, slice Cafe de Paris Butter into rounds and bring to room temperature.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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