Sirloin Steak With Café De Paris Butter And Potato Wedges

1. 1

   To make the Cafe de Paris butter, place all ingredients into a food processor and process until just combined.

2. 2

   Lay a sheet of plastic wrap on a flat work surface and spoon the butter down the middle. Roll up and secure the ends. Store in the freezer until needed.

3. 3

   To make the potato wedges, rinse the potatoes under cold water, then pat dry. Heat the vegetable oil in a deep fat fryer to 325u00b0F and cook wedges for 5 mins, or until soft but not browned. Drain on paper towels.

4. 4

   To cook the steaks, heat a frying pan until very hot. Drizzle each steak with a little olive oil and season generously. Cook for 3 mins each side for rare, 4 mins each side for medium and 5 mins each side for well done. Allow to rest for at least 5 mins.

5. 5

   Meanwhile, heat the deep fat fryer to 375u00b0F and cook the potato wedges until crisp and golden. Drain and toss with sea salt.

6. 6

   Slice the Cafe de Paris butter and place on the steaks. Serve with the potato wedges on the side.

No nutritional information available.

No additional tips available.