Sizzling, seared steak
Author: Stewart Turner
Years ago, on a trip to Toulouse, I came across a restaurant called L’Entrecôte which served just one dish: steak frites. Judging by the queues outside each day, this simple concept certainly worked. I had to see what the fuss was all about. What I experienced was fast food, French style: a simple mixed leaf and walnut salad to start, and then steak served with a “secret recipe” butter sauce and the sort of fries that are as much a signature of French cooking as frogs’ legs.
This recipe is my version of that sensational butter – it works well with just about any grilled meat or fish. It’s also great on vegetables, new potatoes or as a way to liven up anything on the barbecue. The ingredient list may be long, but the results are worth it.
- 2 tablespoons ketchup
- 1 tablespoons Dijon mustard
- 10g capers – finely chopped
- 1 shallot – peeled and finely chopped
- 1 garlic clove – peeled and finely chopped
- 2 anchovy fillets
- Juice of one lemon
- 1 tablespoon Worcestershire sauce
- 1 small bunch fresh parsley – chopped
- 1 sprig fresh thyme leaves – chopped
- 3 sprigs fresh tarragon leaves – chopped
- 1 teaspoon ground black pepper
- Zest of half a lemon
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder
- A pinch of cayenne pepper
- A pinch of sea salt
- 250g softened butter
Mix all of the ingredients except the butter in a bowl, leave for a couple of hours and then blitz in a food processor. Add the butter and mix it together.
Wrap the butter in cling film to form a 2cm-diameter “sausage” of butter. Refrigerate until set, then slice and place on top of grilled meat and grill until it just starts to melt.