Steak and chips with Parisienne butter

15 July 2014 - 09:51 By unknown
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Casual dinner with a twist

INGREDIENTS

Parisienne butter

250g butter, softened slightly

15ml (1 tbsp) fresh chives, chopped

15ml (1 tbsp) fresh flat-leaf parsley, chopped

5ml (1 tsp) wholegrain mustard

2 anchovy fillets, roughly chopped

5ml (1 tsp) capers

2.5ml ( tsp) cayenne pepper

5ml (1 tsp) lemon juice

Steak

2 rib-eye steaks, about 300g each

15ml (2 tbsp) olive oil

Salt and pepper, to taste

300g frozen French fries, cooked to your liking

METHOD

For the Parisienne butter, blend together all the ingredients in a food processor. Spread on a sheet of plastic wrap and roll up tightly into a sausage shape.

Refrigerate until firm. For the steak frites, rub the steaks with the oil, season and fry in a smoking-hot griddle pan for 3-5 minutes on each side, or according to your preference. Rest for at least 5 minutes.

Serve topped with a slice of Parisienne butter, with French fries on the side. Serves 2 with extra butter for another round

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