MUSTARD CRUSTED SCOTCH WITH CAFE DE PARIS BUTTER
Prep time: 30 minutes
Cooking time: 20 minutes
1 kg Scotch fillet
2 tbsp dijon mustard Shoestring fries
Sea salt & cracked pepper
Cafe de Paris Butter
250g unsalted butter
1 tbsp tomato ketchup
1 tbsp dijon mustard
1 tbsp capers, chopped 1/2 cup onions, finely diced 1/2 cup parsley, chopped
2 tbsp thyme leaves
3 cloves garlic, crushed
4 anchovy fillets
1 tbsp brandy (optional)
1 tbsp Worcestershire
1/2 tsp paprika powder 1/2 tsp curry powder
1/2 tsp sea salt
Crack of pepper
Pre-heat your oven to 180c.
To make the Cafe de Paris butter, dice the butter and place into a mixing bowl. Using a paddle attachment, slowly beat the butter until smooth.
Gradually add in the rest of the ingredients, starting from the top of the list to the bottom. Set aside ready for use.
Heat a cast iron fry-pan until hot.
Lightly oil the whole piece of scotch and season with sea salt and a good crack of pepper. Sear on each side until well coloured, cover the top with the Dijon mustard and place into the oven.
I cook my steak to medium rear which takes approximately 20 minutes depending on your oven, and then rest for a further 5 minutes.
Slice your scotch into thick slices before plating with a good dollop of Cafe de Paris butter, shoestring fries and some green leaves.
Roll any leftover butter in some cling film or press into some ice- cube trays and freeze to use next time.