• 1x scotch fillet
  • 200g softened butter
  • 15g tomato sauce
  • 1 tsp Dijon Mustard
  • Dash of Worcestershire sauce
  • 25g chopped shallots
  • 10g chopped fine leaf parsley
  • 10g chopped chives
  • Little bit of zest from a lemon and an orange
  • Pinch of salt
  • 5g finely chopped capers

Café de Paris

  1. Combine all ingredients together and mix thoroughly, adjust seasoning to taste
  2. Roll onto plastic wrap, roll into logs, and freeze
  3. Will make approx. 10 servings (20g/each)


  1. Brush the meat with rendered fat, and sprinkle with sea salt
  2. Sear the meat in a hot, dry, cast-iron pan for 2-3 minutes (or until your preference)
  3. To keep the steak moist, turn it only once
  4. Once cooked, rest the meat