Steak with Café de Paris Butter & Potatoes Dauphinoise

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Steak with Café de Paris Butter & Potatoes Dauphinoise

QUALITY_MARK125g butter, softened

1 shallot, finely chopped

1 clove garlic, crushed

2 teaspoons each: Dijon mustard, chopped capers

1 teaspoon Worcestershire sauce

1 anchovy fillet, drained and finely chopped

¼ teaspoon curry powder

1 tablespoon each: chopped chives, chopped fresh parsley

4 x 125g Quality Mark beef steak, eg, scotch or eye fillet

salt and freshly ground black pepper

oil spray

Potatoes Dauphinoise

1kg agria potatoes

½ cup each: full-fat milk, cream

2 cloves garlic, peeled and cut in half

salt and freshly ground black pepper

¼-½ cup freshly grated parmesan

  • To prepare the Café de Paris butter, place the butter, shallot, garlic, mustard, capers, Worcestershire sauce, anchovy, curry powder, chives and parsley in the bowl of a food processor and whiz until the mixture
  • is combined.
  • Spoon the butter mixture along the centre of a piece of plastic wrap to form a log. Roll up and twist the ends to secure. Refrigerate for 1 hour, or until the butter is firm.
  • Preheat a barbecue or chargrill on high. Season the steaks with the salt and pepper and spray with the oil spray.
  • Cook the steaks for 3-4 minutes on each side for medium rare, or until cooked to your liking. Remove the steaks from the grill and rest them, loosely covered with foil, for 5 minutes.
  • Slice the butter into 1cm-thick pieces and place a slice on top of each steak. Serve with the Potatoes Dauphinoise and green beans.

 

Potatoes Dauphinoise 

  • Preheat the oven to 180°C. Grease a shallow, ovenproof dish. Peel and slice the potatoes very thinly.
  • Place the milk, cream and garlic in a small pan and heat until it almost reaches boiling point. Remove the garlic cloves, set the milk mixture aside and keep it warm.
  • Place half of the potatoes in the prepared dish, overlapping the slices. Season with the salt and pepper. Pour over half of the milk and cream mixture. Repeat with the remaining potatoes and milk and cream mixture. Season with more salt and pepper.
  • Sprinkle the parmesan over the top and bake for 1 hour in the preheated oven, or until the potatoes are tender and the top is golden.
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