Onglet with Café de Paris Butter and Frites

 

Australian Gourmet Traveller recipe for onglet with Café de Paris butter and frites.

What you will need

For deep-frying: vegetable oil

3 sebago potatoes (about 1kg), cut into thin chips, rinsed under cold water, dried well

4 pieces onglet steak (200gm each; see note), at room temperature

  Café de Paris butter 125 gm softened butter

1½ tbsp each finely chopped chives, tarragon and parsley

2 golden shallots, finely chopped

1 garlic clove, crushed

1 tbsp capers in vinegar, finely chopped

3 anchovy fillets, finely chopped

2 tsp Worcestershire sauce

2 tsp lemon juice

½ tsp Indian curry powder, such as korma

½ tsp sweet paprika

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