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ዕይታ Perspective 🍷
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Monday 09 November 2026 17:39:23 GMT
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STEAK CAFÉ DE PARIS BUTTER AND HOMEADE CHIPS @Jack_Munn Cafe de Paris Butter is one of those things which you can only have every so often, otherwise you’re asking for King Henry levels of gout. However… when you do make it, you’ve gotta go all out. Spiced and punchy, this butter should be flavour packed and is something I come back to time after time. One for date night or with the boys… Enjoy! Ingredients Chips 3-4 Maris Pipers or King Edward potatoes Chicken fat (Jar)/ A large pour of vegetable oil 1 Steak of your choosing roughly 500g for two people Butter Handful tarragon Handful parsley 7-8 Sprigs of thyme (leaves only) Tbsp mustard 4-5 anchovies depending on preference with some oil 250g salted butter Tbsp Garam Masala Zest and juice of 1 lemon 3 cloves garlic 1 Tsp Worcestershire sauce Method 1. We’re going to start with the chips here, as they take the longest and require the least attention. Preheat the oven to 180 C and pour a large slug of vegetable oil/ spoon in your fat choice. It should cover the bottom of the tray in an even layer. Whack the oiled pan into the oven to get that nice and ripping (the hotter the better as the initial contact with the potato is what gives you that nice crust. 2. Cut your potatoes into uniform rectangles (it’s your choice whether to remove the skin, I never bother). Rinse them off in some cold water with a sprinkle of salt to remove the starch. Give them a GOOD pat dry making sure to have no wet patches. 3. Take the tray out of the oven and (carefully) place in your chips, we want a nice sizzle. Get that into the oven until they look golden brown (probably 25 mins or so depending on the oven and the thickness of your cut. 4. Now for the steak. Ideally (and if you have the time) you would season your steak with a liberal sprinkling of salt and leave to air dry in the fridge overnight, if not, never fear. Take the steak out of the fridge AT LEAST 1 hour before cooking (this is important as it allows for an even cook). If you didn’t manage to salt the night before, do this NOW and leave to sit at room temp. Before going into the pan, give your steak a pat dry, making sure there is no moisture on the outside, before oiling your steak AND pan with oil. 5. Once your pan is ripping hot and I mean RIPPING, lay your steak away from you in the pan and place a weight on top (this will help with your crust). After ninety seconds, flip that thang, and then do the same for the other side. Now we’re going to turn every thirty seconds until you hit 35C internal. Throw some butter into the pan and bast until 5 C below your ideal internal temp. Take it out and rest for at least 10-15 mins. 6. Butter time. It’s very easy. Throw it all into a food processor/ blender until homogenised anddddd done… 7. Take your chips out of the oven, cut your steak, topping with butter and you are done!
STEAK CAFÉ DE PARIS BUTTER AND HOMEADE CHIPS @Jack_Munn Cafe de Paris Butter is one of those things which you can only have every so often, otherwise you’re asking for King Henry levels of gout. However… when you do make it, you’ve gotta go all out. Spiced and punchy, this butter should be flavour packed and is something I come back to time after time. One for date night or with the boys… Enjoy! Ingredients Chips 3-4 Maris Pipers or King Edward potatoes Chicken fat (Jar)/ A large pour of vegetable oil 1 Steak of your choosing roughly 500g for two people Butter Handful tarragon Handful parsley 7-8 Sprigs of thyme (leaves only) Tbsp mustard 4-5 anchovies depending on preference with some oil 250g salted butter Tbsp Garam Masala Zest and juice of 1 lemon 3 cloves garlic 1 Tsp Worcestershire sauce Method 1. We’re going to start with the chips here, as they take the longest and require the least attention. Preheat the oven to 180 C and pour a large slug of vegetable oil/ spoon in your fat choice. It should cover the bottom of the tray in an even layer. Whack the oiled pan into the oven to get that nice and ripping (the hotter the better as the initial contact with the potato is what gives you that nice crust. 2. Cut your potatoes into uniform rectangles (it’s your choice whether to remove the skin, I never bother). Rinse them off in some cold water with a sprinkle of salt to remove the starch. Give them a GOOD pat dry making sure to have no wet patches. 3. Take the tray out of the oven and (carefully) place in your chips, we want a nice sizzle. Get that into the oven until they look golden brown (probably 25 mins or so depending on the oven and the thickness of your cut. 4. Now for the steak. Ideally (and if you have the time) you would season your steak with a liberal sprinkling of salt and leave to air dry in the fridge overnight, if not, never fear. Take the steak out of the fridge AT LEAST 1 hour before cooking (this is important as it allows for an even cook). If you didn’t manage to salt the night before, do this NOW and leave to sit at room temp. Before going into the pan, give your steak a pat dry, making sure there is no moisture on the outside, before oiling your steak AND pan with oil. 5. Once your pan is ripping hot and I mean RIPPING, lay your steak away from you in the pan and place a weight on top (this will help with your crust). After ninety seconds, flip that thang, and then do the same for the other side. Now we’re going to turn every thirty seconds until you hit 35C internal. Throw some butter into the pan and bast until 5 C below your ideal internal temp. Take it out and rest for at least 10-15 mins. 6. Butter time. It’s very easy. Throw it all into a food processor/ blender until homogenised anddddd done… 7. Take your chips out of the oven, cut your steak, topping with butter and you are done!
@rafaelquadrosoficial #rafaelquadroscy
@rafaelquadrosoficial #rafaelquadroscy

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