Empty My Fridge
Steak Cafe De Paris | Chef Jean-Pierre
Ingredients
- Butter · softened½ lb
- Garlic · finely chopped7 tsp
- Shallot · finely chopped4 tsp
- Lemon4 tsp
- Dijon mustard1 tsp
- Paprika1 tsp
- Curry · powder1 tsp
- Worcestershire sauce1 tsp
- Tarragon · chopped2 tbsp
- Parsley · chopped3 tbsp
- Anchovy · finely chopped1 tsp
- Salt1 tsp
- Black pepper½ tsp
- Hot sauce½ tsp
- Beef · boneless2
- Vegetable oil2 tbsp
- Potato1 lb
- Olive oil4 tbsp
- Arugula4 cups
Instructions
- Mix all the Café de Paris butter ingredients in a bowl until well combined.
- Shape the butter into a log in plastic wrap and refrigerate until firm.
- Season the ribeye steaks with salt and black pepper. Leave them uncovered on a rack in the fridge for at least a couple of hours, up to 48 hours.
- Preheat the oven to 450°F (230°C).
- Heat a skillet over medium-high heat and add the avocado oil. Sear the steaks for a few minutes on one side until a golden-brown crust forms.
- Flip the steaks, then move them to the preheated 450°F (230°C) oven.
- Cook to your preferred doneness.
- Toss the baby potatoes (already poached) with garlic olive oil, parsley, garlic, salt and pepper. Roast or pan-fry until hot, golden and tender.
- Whisk the lemon olive oil, lemon juice, garlic, shallots and tarragon together. Toss with the watercress and arugula.
- When the steaks are done, let them rest for a few minutes with slices of the butter on top.
- Serve the steaks with the potatoes and salad.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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