Name: Grilled Sirloin Café de Paris
Yield: Serves 8
Cuisine: Australian
Ingredients: ½ quantity Café de Paris butter; 60 g tomato ketchup; 25 g Dijon mustard; 1 kg soft unsalted butter; 10-12 g salt; 25 g capers [in brine], rinsed and roughly chopped; zest of ¼ orange; 8 x 240 g sirloin steaks, most of the fat trimmed away; zest of ½ lemon; juice of 1 lemon; 5 g fresh thyme leaves, lightly chopped; pinch of cayenne pepper; 8 white peppercorns, finely ground; ½ teaspoon curry powder [Keen’s]; ½ teaspoon sweet paprika; 1 teaspoon Worcestershire sauce; 1 tablespoon Madeira; 1 tablespoon good brandy; 8 anchovy fillets, rinsed and finely chopped; 5 g dried marjoram; 50 g fresh chives, finely chopped; 1 clove garlic, very finely chopped; pinch of ground dried rosemary; 10 fresh French tarragon leaves, lightly chopped; 50 g fresh curly-leaf parsley, finely chopped; 5 g dried dill; salt and freshly ground black pepper; 125 g eschalots, finely diced; a little olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The Café de Paris butter we make at Bistro Moncur is a little different to the recipe that follows, which is arguably the ‘original’ and was given to me by my friend Franz Scheurer. It was passed to him by his Swiss father who, in turn, obtained it from a fellow chef while working at London’s Savoy Hotel in 1943. Here is the history in Franz’s words: ‘Created by Freddy Dumont in 1941, specifically to go with sirloin steak, and serv