Sirloin with Paris Butter for the Great Beast

Sirloin with Paris Butter and a side of Brussels Sprouts

In John St. John: The Record of the Magical Retirement of G. H. Frater, O.’. M.’. Crowley records, “Day 1, 12.5. I ordered a dozen oysters and a beefsteak…”

In Paris, beefsteak is prepared in a variety of ways. On January 30, we linked to a recipe for Tournedos Rossini.

Today we provide another delicious possibility, Sirloin with Paris Butter.

Sirloin with Paris Butter and a side of Brussels Sprouts200g butter at room temperature
1 garlic clove, crushed
2 drained anchovy fillets, finely chopped
2 teaspoons Dijon mustard
1 teaspoon baby capers, rinsed, drained
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh continental parsley
6 beef sirloin steaks
Olive oil

Beat butter in a bowl for 3-4 minutes or until pale and creamy. Add garlic, anchovy, mustard and capers. Mix until combined. Stir in chives and parsley. Season with salt and pepper.

Spoon the butter mixture into the center of a piece of foil to form a log. Roll up foil, and twist ends to secure. Chill in fridge for 1 hour or until firm.

Preheat grill on high. Season steaks with salt and pepper, then spray or brush with oil. Cook for 3-4 minutes each side for medium-rare, or until cooked to your liking.

Transfer steaks to a serving platter. Slice butter, and put one or two slices on each steak. Cover with foil and set aside for 2 minutes to rest, then serve.


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