Sirloin Steak With Café De Paris Butter And Potato Wedges

• None None Cafe de Paris Butter
• 1 cup unsalted butter, softened
• 2 tsp Dijon mustard
• 1 clove garlic, finely chopped
• 2 tbsp shallots, finely chopped
• 1 tbsp capers, finely chopped
• 3 None anchovy fillets, finely chopped
• 1/2 tbsp parsley, chopped
• 1/2 tbsp chives, chopped
• 1/2 tbsp tarragon, chopped
• 1/2 tbsp thyme, chopped
• 1/4-1/2 tsp curry powder
• 1 tbsp lemon juice
• None None Potato Wedges
• 2 1/4 lbs potatoes, peeled and cut into wedges
• None None Vegetable oil, for deep frying
• None None Steaks
• 4 None sirloin steaks (8 oz each), at room temperature
• None None Olive oil, for drizzling

1. To make the Cafe de Paris butter, place all ingredients into a food processor and process until just combined.
2. Lay a sheet of plastic wrap on a flat work surface and spoon the butter down the middle. Roll up and secure the ends. Store in the freezer until needed.
3. To make the potato wedges, rinse the potatoes under cold water, then pat dry. Heat the vegetable oil in a deep fat fryer to 325u0b0F and cook wedges for 5 mins, or until soft but not browned. Drain on paper towels.
4. To cook the steaks, heat a frying pan until very hot. Drizzle each steak with a little olive oil and season generously. Cook for 3 mins each side for rare, 4 mins each side for medium and 5 mins each side for well done. Allow to rest for at least 5 mins.
5. Meanwhile, heat the deep fat fryer to 375u0b0F and cook the potato wedges until crisp and golden. Drain and toss with sea salt.
6. Slice the Cafe de Paris butter and place on the steaks. Serve with the potato wedges on the side.

butter, unsalted butter, mustard, clove garlic, shallots, capers, anchovy, parsley, chives, tarragon, thyme, curry powder, lemon juice, potato wedges, potatoes, vegetable oil, sirloin, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/25074 (may not work)