How to Make Café de Paris Butter | E4 | Butter Basics | By Thomas Straker

E4 | Butter Basics | Café de Paris Butter with Sirloin Steak | By Thomas Straker
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Café de Paris Butter:
-Softened unsalted butter   / allthingsbutter__  
-1 diced shallot
-3 cloves of garlic
-Parsley
-5 anchovies
-1 tablespoon of Tabasco
-2 tablespoons of Worcestershire sauce
-Lemon zest
-Lemon juice
-Salt to taste
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COOKING METHOD

1. Café de Paris Butter
Finely dice the shallot and crush the garlic. In a mixer, combine the room-temperature butter with the diced shallot, crushed garlic, parsley, anchovies, Tabasco, Worcestershire sauce, lemon zest, lemon juice, salt, and pepper. Blend until smooth, then transfer the mixture to a bowl and refrigerate.

2. Sirloin Steak
Bring the steak to room temperature and generously season all sides with salt. Heat a pan over high heat and add a good amount of olive oil. Place the steak in the center of the pan, applying pressure to ensure full contact with the surface. Cook the steak evenly, moving it around the pan to ensure even cooking and maintain sufficient oil coverage. Sear the steak on all sides to create a golden, crispy crust while basting it with the hot oil. Allow the steak to rest before serving.

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