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