Name: Steak frites with paprika and anchovy butter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 thin sirloin fillets (160gm-180gm each), at room temperature; Vegetable oil, for deep-frying; A few large handfuls of frozen shoestring fries; 1½ tbsp olive oil; Paprika-anchovy butter; 200 gm butter, softened; 2 tsp sweet paprika, or to taste; 6 anchovy fillets, chopped; 2 garlic cloves, crushed; 2 tbsp finely chopped flat-leaf parsley; 1 tbsp finely chopped tarragon

Ingredients

4 thin sirloin fillets (160gm-180gm each), at room temperature

Vegetable oil, for deep-frying

A few large handfuls of frozen shoestring fries

1½ tbsp olive oil

Paprika-anchovy butter

200 gm butter, softened

2 tsp sweet paprika, or to taste

6 anchovy fillets, chopped

2 garlic cloves, crushed

2 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped tarragon

Method

1.For paprika-anchovy butter, blend ingredients except herbs in a food processor until smooth. Season to taste, stir in herbs, then roll butter tightly in baking paper or plastic wrap to form a cylinder, twist the ends to seal and chill until needed.

2.Season steaks and pound to 5mm thick.

3.Heat vegetable oil in a deep-fryer or deep saucepan to 180°C. Deep-fry chips in batches until golden and crisp (4-6 minutes). Drain, then toss with a little salt and keep warm.

4.Heat half the oil in a large frying pan over high heat. Brown the fat on 2 steaks by rubbing it on the pan first, then fry steaks, moving them around the pan so they brown evenly, until well browned and cooked to your liking (1 1⁄2 minutes each side for medium-rare to medium). Cover with foil and rest. Repeat with remaining oil and steaks.

5.Top steaks with pan juices and a round of paprika-anchovy butter and serve with fries.

Drink suggestion: Juicy young pinot or gamay. Drink suggestion by Max Allen.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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