Fillet of beef with Café de Paris butter
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
CAFÉ DE PARIS BUTTER
- 20g tomato ketchup
- 1 tsp Dijon mustard
- 1 tsp capers
- 2 small shallotspeeled and finely diced
- a bunch chivesfinely snipped
- a small bunch thymeleaves picked
- 1 clove garlicchopped
- 3 anchovy fillets
- 1 tsp Worcestershire sauce
- ½ tsp madras curry powder
- ½ tsp sweet paprika
- 1 lemonzested and ½ juiced
- 1 orangezested
- 250g unsalted buttersoftened
BEEF
- 4 x 200g fillets beef fillets
COURGETTE FLOWERS
- 500g ‘00’ flour
- 1 egg white
- 2 tbsp olive oil
- for deep-frying sunflower oil
- 8 courgette flowershalved lengthways
- kcal692
- fat49.3g
- saturates23.9g
- carbs17g
- sugars1.7g
- fibre1.9g
- protein44.1g
- salt0.7g
Method
step 1
For the butter, put the ketchup, mustard, capers, shallots, chives, thyme, garlic, anchovies, worcestershire sauce, curry powder, paprika, lemon zest and juice, orange zest and a pinch of sea salt into a food processor and blend until smooth. Add the butter and blitz again until well combined. Tip onto a sheet of foil and wrap the butter up into a long sausage shape. Chill until firm.
step 2
Season the beef fillets generously all over. Heat the oil in a pan over a medium-high heat. Once the pan is hot, cook the beef undisturbed for 5 minutes on each of the long sides, and 1 minute on each of the shorter sides. Remove to a warm dish and spoon a tablespoon of the butter over each fillet. Rest in a warm place for 10 minutes to allow the butter to melt into the resting juices.
step 3
While the beef is resting, prepare the courgette flowers. Tip the flour into a bowl with a pinch of salt, then make a well in the centre using the back of a spoon. Slowly whisk in 700ml of ice-cold water until you have a smooth, lump-free batter. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the egg white into the batter, followed by the olive oil. Fill a pan no more than a third full with sunflower oil and heat to 180C or until a cube of bread browns in 30 seconds. Gently dip the courgette flowers into the batter and fry in batches for 1-2 minutes each until golden brown. Drain on a plate lined with kitchen paper and season with sea salt flakes.
step 4
Serve one beef fillet per person on warm plates, with the flowers alongside. Spoon over the butter and serve at once.