Steak Frites with Café de Paris Butter

Method

1. Make the Café de Paris Butter
1. In a bowl, combine the softened butter with mustard, paprika, curry powder, and Worcestershire sauce.
2. Finely chop the shallot, anchovy, and capers. Stir into the butter along with the tarragon and pink peppercorns.
3. Place the mixture onto a sheet of parchment paper and shape into a rough sausage. Roll tightly, twisting the ends to seal.
4. Chill in the fridge until firm, or freeze if making ahead.
2. Prepare the Fries
1. Preheat the oven to 200°C / Gas 5.
2. Cut the baking potatoes into fries (peel if preferred). Boil in salted water for 2–3 minutes, then drain.
3. Toss with 1 tbsp vegetable oil and spread in a single layer on a roasting tray. Roast for 30–35 minutes, turning occasionally until crisp and golden.
3. Prepare the Steak and Tomatoes
1. While the fries cook, place steaks between two sheets of cling film and gently bash to your preferred thickness.
2. Add the vine tomatoes to the roasting tray for the final 5 minutes of cooking.
3. Heat a frying pan until very hot. Rub steaks with a little oil and season with salt.
4. Sear the steaks for 30–40 seconds per side. Remove and rest on a warm plate.
5. Top each steak with a slice or two of the Café de Paris butter and allow it to melt into the meat.
4. Assemble and Serve
1. When the fries are done, season with salt.
2. Divide between plates along with the steaks, spooning over any melted butter and juices.
3. Add the roasted vine tomatoes and a small handful of lamb’s leaf salad to each plate.