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Steak with café de paris butter

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in protein

Bring the bistro to your home with this steak recipe, complete with French fries and asparagus.

  • Serves2
  • Cook time10 minutes
  • Prep time10 minutes, (+ 30 mins chilling & 5 mins resting time)
Steak with café de paris butter

Ingredients

  • 2 Coles Australian No Added Hormones Porterhouse Steaks or Beef Scotch Fillets
  • 1 tbs extra virgin olive oil
  • Chopped chives, to serve
  • Pan-fried asparagus, to serve
  • French fries, to serve

Café de Paris butter

  • 150g unsalted butter, softened
  • 2 anchovy fillets, finely chopped
  • 3 tsp baby capers, finely chopped
  • 1 garlic clove, crushed
  • 1 small shallot, finely chopped
  • 1/2 bunch flat-leaf parsley, finely chopped
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 tbs tomato sauce

Nutritional information

Per Serve: Energy: 2821kJ, Protein: 48g, Fat: 54g, Sat Fat: 22g, Sodium: 194mg, Carb: 0.7g, Sugar: 0.6g, Dietary Fibre: 0.2g.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the Café de Paris butter, combine the butter, anchovy, capers, garlic, shallot, parsley, Worcestershire sauce, mustard and tomato sauce in a medium bowl and beat until well combined. Season. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Place in the fridge for 30 mins or until just firm.

  2. Step 2

    Season the steaks well. Heat the oil in a medium frying pan over medium-high heat. Cook the steaks for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. 

  3. Step 3

    Cut two 2cm-thick slices from the Cafe de Paris butter. Place 1 slice on each steak and sprinkle with chives. Serve with asparagus and French fries.

Recipe tip

COOK. STORE. SAVE. 
Use it up 

Store the remaining butter in the fridge for up to 2 weeks. Cut a few 2cm-thick slices and toss with roasted potatoes.

 

Steak with café de paris butter

Steak with café de paris butter
  • Serves2
  • Cook time10 minutes
  • Prep time10 minutes, (+ 30 mins chilling & 5 mins resting time)
Ingredients
  • 2 Coles Australian No Added Hormones Porterhouse Steaks or Beef Scotch Fillets
  • 1 tbs extra virgin olive oil
  • Chopped chives, to serve
  • Pan-fried asparagus, to serve
  • French fries, to serve

Café de Paris butter

  • 150g unsalted butter, softened
  • 2 anchovy fillets, finely chopped
  • 3 tsp baby capers, finely chopped
  • 1 garlic clove, crushed
  • 1 small shallot, finely chopped
  • 1/2 bunch flat-leaf parsley, finely chopped
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 tbs tomato sauce
    Description

    Bring the bistro to your home with this steak recipe, complete with French fries and asparagus.

    Method
    1. Step 1

      To make the Café de Paris butter, combine the butter, anchovy, capers, garlic, shallot, parsley, Worcestershire sauce, mustard and tomato sauce in a medium bowl and beat until well combined. Season. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Place in the fridge for 30 mins or until just firm.

    2. Step 2

      Season the steaks well. Heat the oil in a medium frying pan over medium-high heat. Cook the steaks for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. 

    3. Step 3

      Cut two 2cm-thick slices from the Cafe de Paris butter. Place 1 slice on each steak and sprinkle with chives. Serve with asparagus and French fries.