Father's Day Beef with Café de Paris butter 

Cook time: 5 minutes 

Prep time: 20 minutes 

Serves: 6

6 x beef steaks  

Flaky salt  

Cracked pepper  

150 gm unsalted butter  

1 tbsp tomato ketchup  

1 tbsp Dijon mustard  

1 tbsp capers, chopped  

1/4 cup onions, finely diced  

1/4 cup parsley, chopped  

1 tbsp thyme leaves  

2 cloves garlic, crushed  

2 anchovy fillets  

1/2 tbsp brandy  

1/2 tbsp Worcestershire  

1/2 tsp paprika powder  

1/2 tsp curry powder  

1/2 tsp seasalt  

Crack of pepper  

Shoestring fries  

1 pkt watercress 

 Preheat a oven to 180*c.  

Cut the butter into small dice and place into a mixing bowl. Add the rest of the ingredients starting from the top to the bottom. And mix to combine.  

Laying out a 30 cm piece of greaseproof paper, spoon the butter mixture across the paper about a third of the way up. Gently roll the paper over to form a cylinder. Then wrap again in cling-film to help roll tight.  

Store in fridge to harden.  

Season the steaks with a good amount of salt and pepper. Either cook the steaks in a hot cast-iron pan or place into a BBQ. Cook to required wellness, I would go medium rear or 54*C.

Remove the butter from the fridge and slice circles through the cling-film and paper, peel off wrapping and serve one round of butter on top of each steak.  

Serve the steak to Dad with good amount of shoestrings and watercress. 

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