Cafe de Paris butter

  • 200g butter, at room temperature
  • 1 garlic clove, crushed
  • 2 drained anchovy fillets, finely chopped
  • 2 tsp Dijon mustard
  • 1 tsp baby capers, rinsed, drained
  • 1 tbs chopped fresh chives
  • 1 tbs chopped fresh continental parsley
  • 6 beef sirloin steaks
  • Olive oil spray
  1. Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
  2. Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
  3. Preheat a barbecue grill or chargrill on high. Season steaks with salt and pepper. Spray with oil. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.
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