DINNER

On the rare occasion i just feel as though i need a big plate of Iron! For me a quality piece of aged steak, cooked well and served with a little something special seems to reach the spot!
 I always have Compound butters (Cafe de Paris) in my freezer.  It truly does add a complex, yet totally seductive flavour to your steak.  I no i am going on about this butter, but i feel some of you may overlook this butter as the ingredient list looks long.  If like me you sometimes crave a meal like this then i assure you this will comfort you in all the right ways.

AGED T-BONE STEAK, CAFÉ DE PARIS BUTTER, AND WILTED GREENS





2 T-bone steaks, or any good quality steaks for grilling
Salt and freshly cracked black pepper
Oil
Café de Paris Butter (recipe below)
Seasonal Greens of your choice - Asparagus, Sprouting Broccoli, Silver beet, Spinach
1 clove garlic, peeled , slice thinly


Have your steaks at room temperature if possible!

Bring a large pot of water to the boil, add a pinch of salt. Cook your greens for a minute or two and remove immediately and drain on a clean cloth on a tray. I find this technique best suited for greens as the excess liquid is absorbed and you don’t wash out any valuable flavour, and colour whilst cooling down.

Heat up a heavy base fry pan or BBQ until very hot, season the steaks well on both sides, drizzle with a little oil and rub in on both sides. Add the steaks to the hot pan and cook any where from a minute or two per side. Important not to poke and prod the steak, just leave it to do its thing - sizzle, caramelise and smell good…! Turn over and cook the other side. Remove when done to your liking and place on a warm plate and cover with foil. It is vital that you let it sit for at least five minutes, to rest.

Whilst the steak is resting, add a little more oil to the fry pan, add the garlic and cook briefly so it turns a light golden colour, add the cooked greens and season with salt and pepper. Saute briefly to heat through.
Slice a couple of rounds of Café de Paris butter.
Place the steak on the plate, add a round or two of the butter on the steak and place briefly under a hot grill, let the butter melt 2/3 through. Remove from the grill, serve the wilted greens alongside the steak, drizzle over any juices from the meat.


Sit down with a good red wine or a cask beer, and savour this simple yet perfect meal!



I do realise it looks as though there are a lot of ingredients ( which there are). It is pretty quick to prepare, and makes enough for many, many delicious steaks.

I always store mine in the freezer and cut off what I require when needed.

Café de Paris Butter

170g unsalted butter
2 teaspoon tomato ketchup
1 teaspoon Dijon mustard
1 teaspoon baby capers, rinsed
½ banana shallot, coarsely chopped
1 teaspoon chopped tarragon
2 teaspoon chopped parsley
2 teaspoon chopped chives
½ teaspoon chopped dill
Pinch dried marjoram and rosemary
1 clove garlic, crushed
1 anchovy
1 teaspoon brandy
½ teaspoon Worcestershire sauce
½ teaspoon sweet paprika
1 pinch mild curry powder
½ teaspoon black peppercorns, crushed
1 teaspoon grated lemon zest
1 teaspoon orange zest
1 Tablespoon lemon juice
1 pinch sea salt

Beat the softened butter with a wooden spoon to remove any lumps and to make it light and fluffy in colour.
Add the remaining ingredients to the food processor and processor until a fine paste has formed. Remove from the food processor and add to the butter mixture. Mix thoroughly together!
Place greaseproof paper on a bench, add the butter mixture in a sausage shape towards one side of the paper. Roll the paper around the butter to form a cylinder shape. Try to keep it even and not too thick!
Chill for at least an hour in the fridge. It freezes really well.