4 x 250g sirloin steaks
2 tsp Extra Virgin Olive Oil
Café de Paris Butter
250g unsalted butter, softened
1 bunch parsley, finely chopped
1 bunch tarragon, finely chopped
½ bunch sage, finely chopped
¼ bunch basil, finely chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 anchovy fillets, finely chopped
Juice of ½ a lemon
20g of curry powder
Salt and white pepper to taste
Place butter in a large bowl, stir or beat gently just to soften, then add the all the ingredients and mix until all everything is combined.
Place the butter in three layers of cling film and form a log, Wrap tightly. Refrigerate overnight.
Bring the steak to room temperature before cooking.
Place a non-stick frypan on high heat, add in oil and place steak in fry pan. Seal for 3 minutes on each side. Place a piece of Café de Paris butter cut 1cm thick on each steak and place under the grill for 2-3 minutes. When butter is partially melted, remove from oven and allow to rest for half the cooking time before serving.