Steak Frites with Café de Paris Butter

Nutrition per serve

Ingredients

• 2pcs potato
• 1clove garlic
• 1bunch chives
• 1pcs Lebanese cucumber
• 5g Tuscan seasoning
• 2pcs beef porterhouse steaks
• 10g capers
• 20ml worcestershire sauce
• 10g Malaysian mild curry powder
• 50g rocket leaves
• 25ml French vinaigrette
• 15ml olive oil
• 40g butter
• 3ml dijon mustard

Method

1. Step 1 — Prep and roast fries
   Preheat oven to 200C, fan-forced. Line 2 large oven trays with baking paper. Cut unpeeled potatoes lengthwise into 5mm-thick slices. Stack slices, then cut into shoestring fries. Spread fries in a single layer on the lined trays. Drizzle with 1 tsp olive oil, season with salt and pepper and turn to coat. Roast, tossing and swapping trays halfway, for 25 mins or until golden and crisp.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Finely chop the chives. Thinly slice the cucumber.
3. Step 3 — Cook steaks
   Combine half the Tuscan seasoning* and 2 tsp olive oil in a large bowl and season with pepper. Add the steaks and turn to coat. Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
4. Step 4 — Make Café de Paris butter
   While the steaks are resting, melt 40g butter in the same pan over medium heat. Add the garlic and cook, stirring, for 1 min or until fragrant. Add the capers, worcestershire sauce, 1 tsp chives, ½ tsp curry powder* and ½ tsp dijon mustard and stir for 30 secs or until combined. Remove the pan from the heat. Taste, then season with pepper.
5. Step 5 — Toss salad
   Put the cucumber and rocket in a large bowl. Drizzle with the vinaigrette and season with salt and pepper, then toss to coat.
6. Step 6 — Get ready to serve
   Scatter the remaining chives over the fries, then season with salt. Divide the steaks, fries and salad among plates, then drizzle the Café de Paris butter and resting juices over the steaks to serve.

Allergens

Milk, Sulphites