Mike van de Elzen: Father's Day Beef with Café de Paris butter

Father's Day Beef with Café de Paris butter 

Cook time: 5 minutes 

Prep time: 20 minutes 

Serves: 6

6 x beef steaks  

Flaky salt  

Cracked pepper  

150 gm unsalted butter  

1 tbsp tomato ketchup  

1 tbsp Dijon mustard  

1 tbsp capers, chopped  

1/4 cup onions, finely diced  

1/4 cup parsley, chopped  

1 tbsp thyme leaves  

2 cloves garlic, crushed  

2 anchovy fillets  

1/2 tbsp brandy  

1/2 tbsp Worcestershire  

1/2 tsp paprika powder  

1/2 tsp curry powder  

1/2 tsp seasalt  

Crack of pepper  

Shoestring fries  

1 pkt watercress 

 Preheat a oven to 180*c.  

Cut the butter into small dice and place into a mixing bowl. Add the rest of the ingredients starting from the top to the bottom. And mix to combine.  

Laying out a 30 cm piece of greaseproof paper, spoon the butter mixture across the paper about a third of the way up. Gently roll the paper over to form a cylinder. Then wrap again in cling-film to help roll tight.  

Store in fridge to harden.  

Season the steaks with a good amount of salt and pepper. Either cook the steaks in a hot cast-iron pan or place into a BBQ. Cook to required wellness, I would go medium rear or 54*C.

Remove the butter from the fridge and slice circles through the cling-film and paper, peel off wrapping and serve one round of butter on top of each steak.  

Serve the steak to Dad with good amount of shoestrings and watercress. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks dB.

Speaker 2 (00:12):
Joining me now is Mike venda Elsen, our resident chief.
Happy Father's Day, Thank.

Speaker 3 (00:18):
You very much. Isn't it a great day?

Speaker 2 (00:21):
A great day for all the dads out there? Caregivers?
Your girls are normally pretty lovely to you, aren't they
on Father's Day? Take care of everything?

Speaker 3 (00:32):
From memory?

Speaker 2 (00:34):
They might leave you with a bit of a clean up.
But they do something, don't they.

Speaker 3 (00:38):
It depends on how hard we have to push them
to actually do anything. No, don't.

Speaker 4 (00:42):
Probably don't make me breakfast this morning, hopefully maybe some lunch,
and you get a little dessert later.

Speaker 2 (00:50):
Brilliant, brilliant. So what have you got for us today
that you think Dad might like?

Speaker 3 (00:57):
I was thinking, I was kind of like, what a
real great dish of dad? And you can't you can't
go past the piece of state? So what do you
have with the decent stuf?

Speaker 4 (01:06):
And I was like drawn back to my days when
I was were quite young.

Speaker 3 (01:11):
I think it was around two thousand.

Speaker 4 (01:13):
We went to New York and we're in Manhattan and
we went to the Great Late or the late Great
Anthony Bourdain's restaurant called La House, and that was in Manhattan,
as I said, and we had his absolute classic dirsh
which was steak.

Speaker 3 (01:30):
With Cafe de Perry butter and shoe string.

Speaker 2 (01:33):
Fries, perfect perfect.

Speaker 4 (01:37):
I thought I'd replicate that, hopefully better, because I cast
my mind back.

Speaker 3 (01:41):
The piece of.

Speaker 4 (01:42):
Steak was so thin it was like a piece of paper.
The fries were overcooked, the Cafe to Perry butter on
top was like totally gone all over the plate, and
it was really expensive.

Speaker 2 (01:56):
Take us through the recipe and help us do a
better job.

Speaker 4 (02:00):
Okay, so it's called Father's Date beef with Cafe to
Perry butter. So first up, just get some get some steaks.
But a snour lined does scotch, but a rump doesn't
really matter as long as it's a nice little piece
of steak. Then we make up the important butter. So
we've one hundred fifty grads of unsalted butter. Just cut
that up into small little dice, pop that into a bowl,
and then to that. This seems like a tremendous amounts

(02:22):
of ingredients, but trust me when I say they are
all there for a reason. So into there we add
one tablespoons of tomato ketchup, one tablespoon of Dijon mustard,
One tablespoon of capers that have been chopped quarter like
a quarter of an onion, Just a small amount of onion.
It'speaks as finely dice as you possibly can. Quarter of
a cup of parsa it has been chopped up. Tablespoon

(02:44):
of time leams, two garlic clothes and a crushed to
antovy filets optional. Half a tablespoon of brandy optional, Half
tablespoon of with the Shire sauce, half a teaspoon or
puffrica powder, half a teaspoon or curry powder, and then
a little bit of salt and some cracked pepper.

Speaker 3 (03:02):
Does that seem like a lot?

Speaker 2 (03:03):
We got there, We.

Speaker 3 (03:05):
Got there again.

Speaker 4 (03:06):
All that together that creates your amazing cafe to perry butter.

Speaker 3 (03:10):
And then what I do is I.

Speaker 4 (03:10):
Just spread it out on this little piece of graspberry
paper and then roll it up and cling film into
a tight little cylinder, Pop that into the fridge and
allow the butter to harden. Once that's done, you're good
to go. Season your steak up. When you're ready to go,
pop your shoe string fries into the oven. Once your
steak's done, pull it out, serve it. Don't forget to

(03:31):
rest your steak, and then take your cafe to Perry
Butter out of the fridge, slice a decent round cylinder
off it, peel off the wrapping, and then pop that
on top of your steak. And if you want to
be super fancy, you could either use a bruteu torch
and just torture very quickly, or just pop it under
the grill just so that top of the layer of
the cafe to Perry Butter just starts to mount and
just start to.

Speaker 3 (03:51):
Ooze into that steak and serve it with your shoe
string fries.

Speaker 2 (03:54):
Yeah sounds amazing, and maybe a little bit of watercreasse.

Speaker 3 (03:58):
Yeah.

Speaker 4 (03:58):
Look, I put a little bit of greens on there,
just as the stake and putting some greens on there.

Speaker 3 (04:03):
But I don't expect them.

Speaker 2 (04:04):
To be easy, but they do look good. It does
look good. That is a fantastic recipe. Thank you so much, Mike.
Enjoy the rest of your day, and if you would
like to grab that recipe, you can find it at
good from scratch dot co, dot inz, or of course
you can hear to Newstalk zib dot co dot inzid
forward slash.

Speaker 1 (04:23):
Sunday for more from the Sunday Session with Francesca Rudkin.
Listen live to News Talk ZIB from nine am Sunday,
or follow the podcast on iHeartRadio