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Grilled steak

with Paris butter and frites


Preparation 10 minutes

COOKing TIME 15 minutes

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz
Food Preparation Maddy Jeffreys


4x 300g sirloin steaks
olive oil for drizzling
sea salt and freshly cracked black pepper

paris butter
125g softened butter
1½ tbsp chives, finely chopped
1½ tbsp tarragon, finely chopped  
1½ tbsp parsley, finely chopped
2 golden shallots, finely chopped
1 garlic clove, crushed
1 tbsp capers in vinegar, finely chopped
3 anchovy fillets, finely chopped
2 tsp Worcestershire sauce
2 tsp lemon juice
½ tsp Indian curry powder
½ tsp sweet paprika

TO SERVE: French fries


1 Preheat oven to 180°C.

2 To make Paris butter, place butter, chives, tarragon, parsley, shallots, garlic, capers, anchovies, Worcestershire, lemon juice, curry powder and paprika in a bowl and mix to combine.

3 Heat a char grill or barbecue to high heat. Drizzle steaks with olive oil and season generously with salt and pepper. Cook for 3-4 minutes each side then place in oven for 5 minutes for medium rare. Top with Paris butter and serve with French fries.

Wine Match

2016 Spinifex Indigene, Barossa, A$70

This bistro staple opens the door to a full-bodied red, yet one that has both vibrancy and energy. Enter Peter Schell’s Indigene – a blend of shiraz and mataro, in a southern Rhône style. The thrust of shiraz gobbles up the steak’s powerful proteins. The Paris butter just adds more punch to the dish. Indigene has the clout to deal with the meaty hit but with savoury, earthy flavours and fine sandy tannins. It’s a classic match.