Fast Recipes

Steak frites with paprika and anchovy butter

This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.