Fillet Steak with Café de Paris Butter and Charred Cos Lettuce

A restaurant-quality scotch fillet finished with a punchy homemade Café de Paris butter and smoky charred cos lettuce. Fire up the BBQ, this one's a showstopper.

20 MIN

PREP

15 MIN

COOK

SERVES 4

PORTIONS

Medium

DIFFICULTY

INGREDIENTS

Steaks & Lettuce

4 x scotch fillet steaks

4 x baby cos lettuces, halved

olive oil

Café de Paris Butter

1½ tablespoons of fresh parsley finely chopped

1½ tablespoons of fresh tarragon finely chopped

1½ tablespoons of fresh sage finely chopped

1½ tablespoons of fresh chives finely chopped

1 tablespoon of capers, drained and finely chopped

3 anchovies finely chopped

1 teaspoon lemon zest

1 clove garlic, finely chopped

2 teaspoons Dijon mustard

½ teaspoon curry powder

½ teaspoon sweet paprika

2 teaspoons Worcestershire sauce

2 teaspoons good red wine vinegar

125g softened salted butter

METHOD

Combine parsley, tarragon, sage, chives, capers, anchovies, lemon zest, garlic, Dijon, curry powder, paprika, Worcestershire sauce, and red wine vinegar in a bowl and mix well. Add softened butter and beat well to mix all the ingredients evenly.

Place a large piece of plastic cling wrap on a clean work surface, spoon the butter onto the wrap. Using the plastic wrap, roll into a log and twist ends to seal. Refrigerate for at least 2 hours, or until the butter is firm and ready to use.

Bring steak to room temperature and then season well with salt, pepper and some oil. Preheat BBQ to high heat. Place steak onto grill and cook for 3 to 4 minutes each side or to your liking. Use the Grillman Flip Tip Thermometer to check temperature while cooking. Remove from the grill and allow to rest.

Lightly drizzle the cos lettuce halves in olive oil. Place cut side down on the grill and cook for 2 minutes, turn and grill the other side for further 2 minutes.

Cut a 1cm slice of Café de Paris butter and serve on the hot steak with cos lettuce.

The butter can be made ahead and stored in the fridge for up to 3 months. Prep time above covers the butter only, and does not include its 2 hours of refrigeration.

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