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.  LISTEN ABOVESee omnystudio.com/listener for privacy information.