Sirloin Steak ‘Minute Style’ with Café de Paris Butter

Recipe: Neil Perry

Serves 4

4 sirloin steaks, beaten out with a meat mallet to about 1cm thick
Sea salt
Extra virgin olive oil
Freshly ground white pepper
Juice of half a lemon


125g unsalted butter, softened
15ml vegetable oil
¼ white onion, finely diced
10g Indian style curry powder
1 small handful parsley leaves
1 clove garlic
Juice of half a lemon
2 teaspoons Worcestershire sauce
3 anchovy fillets
½ teaspoon capers, rinsed
½ teaspoon sea salt
1 teaspoon ground pepper
1 small handful basil leaves
1 small handful thyme leaves
½ tablespoon ground ginger
½ egg yolk


1. To make the butter, heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.

2. Process all ingredients until just combined. Adjust the seasoning if necessary.

3. Roll butter into a 3 to 4cm diameter log, wrap in plastic and refrigerate until firm (any unused butter can be frozen if it is not going to be used within a week or so).

4. Season the steaks well with salt. Cook on a very hot grill for 1 minute each side for rare or 2 minutes each side for medium rare.

5. Remove from the heat and rest in a warm place for 5 minutes.

To Serve

Cut four discs of the butter and place on top of the well-rested steaks. Drizzle with a little extra virgin olive oil, give a good grind of white pepper, a squeeze of lemon and serve.

Sirloin Steak ‘Minute Style’

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