Scotch Fillet with Cafe De Paris Butter
with Dashwood Pinot Noir
Scotch Fillet with Cafe De Paris Butter with Dashwood Pinot Noir The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.
Recipe serves 4
4x 300g Wakanui Scotch steaks
2tblsp Canola oil
Salt and pepper for seasoning
Scotch steaks - medium rare.
Allow plenty of time for the steak to reach room temperature before cooking; I suggest leaving the steak out of the fridge for 30 - 45 minutes before cooking.
Cook steak for approximately 4 minutes per side.
Don’t forget to rest steak after cooking, for the same amount of time it took you to cook them, and give them a little flash to reheat.
Whilst the steaks are resting, place the sliced Cafe de Paris butter on top so it melts into the meat.
Cafe de Paris Butter:
White wine 75ml
Garlic brunoise 2 cloves
Cornichon brunoise 32g
Capers chopped 32g
Shallots brunoise 75g
Butter (Soft) 250g
Lemon zest 1
Paprika ½ tsp
Curry powder ½ tsp
Dijon Mustard 15g
Worcestershire sauce 15g
Egg yolks 3
Soften the brunoise shallots in the white wine in a medium sized pot until the wine has reduced to nothing.
Chop all the herbs without bruising.
Mix all the ingredients together into the soft butter.
Roll into logs and refrigerate
Watch the step by step video here