Ingredients
- 1x scotch fillet
- 200g softened butter
- 15g tomato sauce
- 1 tsp Dijon Mustard
- Dash of Worcestershire sauce
- 25g chopped shallots
- 10g chopped fine leaf parsley
- 10g chopped chives
- Little bit of zest from a lemon and an orange
- Pinch of salt
- 5g finely chopped capers
Method
Café de Paris
- Combine all ingredients together and mix thoroughly, adjust seasoning to taste
- Roll onto plastic wrap, roll into logs, and freeze
- Will make approx. 10 servings (20g/each)
Steak
- Brush the meat with rendered fat, and sprinkle with sea salt
- Sear the meat in a hot, dry, cast-iron pan for 2-3 minutes (or until your preference)
- To keep the steak moist, turn it only once
- Once cooked, rest the meat