INGREDIENTS
6 x 200g best sirloin steaks
2 tbsp groundnut oil to cook them
For the spicy butter:
250g unsalted butter
1 sprig thyme (stalk removed)
½ bayleaf
1 sprig of tarragon (blanched in boiling water)
2 shallots, finely chopped
2 cloves of garlic
30ml white wine
1 tsp madras curry powder
30g parsley, finely chopped
1 tsp capers
3 small gherkins
3 anchovy fillets
2 large egg yolks
1 pinch cayenne pepper
Lemon juice to taste
Salt and pepper
Recipe continues
METHOD
Put the butter into a food processor and beat it until it is soft and pale in colour. Pick the leaves from the thyme stalks and chop them finely along with the bay leaf. Pick the leaves from a large sprig of tarragon and blanch them in boiling water for about 1 minute. Refresh in cold water and strain through a sieve. Dry the leaves on some kitchen paper and finely chop.
Melt a spoonful of the softened butter in a frying pan. Add the shallots and garlic and fry for about 2 minutes but with no colour. Stir in the curry paste and cook for a further 1 minute. Add the thyme and chopped bay leaf, then remove the pan from the heat to cool.
Add the chopped flat leaf parsley, capers, gherkins, anchovies and tarragon to the remaining butter in the food processor. Beat the ingredients together until well minced add the egg yolks, transfer to a bowl using a spatula.
Heat the grill and put a large frying pan onto the stove to heat up. Add the oil or dripping. Season the steaks and when the oil starts to smoke put the steaks into the pan. 2 minutes each side in enough for me. Transfer the steaks to a flat grilling or baking sheet with a small lip to trap the melting butter. Top each steak with a generous amount of butter and put them under the grill to glaze.