Cafe de Paris Butter
- 1 kg soft unsalted butter
- 60g tomato ketchup
- 25g Dijon mustard
- 25g capers in brine, rinsed and roughly chopped
- 125g eschallots, finely diced
- 50g curly leaf parsley, finely chopped
- 50g fresh chives, finely chopped
- 5g dried marjoram
- 5g dried dill
- 5g fresh thyme leaves, lightly chopped
- 10 fresh Tarragon leaves, lightly chopped
- pinch of ground dried rosemary
- 1 clove garlic, very finely chopped 8 anchovy fillets, rinsed and finely chopped
- 1 tbsp good brandy
- 1 tbsp Madeira
- 1 tsp Worchestershire sauce
- ½ tsp sweet paprika
- ½ tsp Keen’s curry powder pinch of Cayenne pepper
- 8 white peppercorns, finely ground
- juice of 1 lemon
- zest of ½ lemon
- zest of ¼ orange
- 10-12g sea salt
- Beat the butter on low speed in an electric mixer until creamy.
- In a separate bowl, thoroughly combine all the remaining ingredients before adding to the butter. Mix on a low speed in the mixer.
- Place a double thickness of foil 20cm in length on a workbench and place a third of the butter along the closest edge, leaving about 5cm free at either end. Roll into a long shape about 5cm in diameter, twisting the ends to seal. Repeat twice more, or until all the butter is used up, then refridgerate until set.
- Cook your steak, aiming to keep it slightly underdone and leaving 5-6 minutes for resting to allow the meat to relax. Top with Cafe de Paris butter and and place under a very hot grill until the butter is melted and slightly coloured.