Prep time: 1 hour and 10 minutes
Cook time: 30 minutes
Serves 4.
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Ingredients
4 x 4cm lengths bone marrow
4 x 300g sirloin steaks, about 3cm thick at room temperature
1kg potatoes, cut into frites
25g butter
2 garlic cloves, crushed
2 sprigs thyme
100g mixed seasonal leaves
Café de Paris Butter
1 ½ tbs vegetable oil
½ white onion diced
4 tabs curry powder
250g butter, at room temperature
½ cup chopped flat leaf parsley
3 garlic cloves, chopped
3 tsp lemon juice
2 1/2 tbs Worcestershire source
6 anchovy fillets
1 tsp baby capers
1 ½ tsp ground black pepper
¼ cup chopped basil
1 tbs thyme leaves
1 tbs ground ginger
1 egg yolk
Vinaigrette
1/4 eschallot, finely chopped
60ml chardonnay vinegar
4 tsp Dijon Mustard
125ml extra virgin olive oil
Method
1. To prepare steaks, combine oil, thyme, garlic and lemon zest in a dish or container, just big enough to fit steaks in a single layer. Season generously. Add steaks and rub mixture into meat. Refrigerate, covered, for 1 hour or up to overnight to marinate.
2. To make Café de Paris butter, heat oil in a frying pan over low heat. Cook onion and curry powder for 5 minutes or until onion is soft. Transfer to a food processor. Add remaining ingredients and process until just combined. Transfer to large piece of baking paper and roll into a cylinder shape. Refrigerate until firm.
3. To make frites, place potatoes in a saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain. Arrange on a cooling rack in a single layer, then refrigerate until cold. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop frites into the oil and fry, turning halfway, for 5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Place in freezer for 20 minutes. Deep-fry frites for a further 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
4. Preheat oven to 200C.
5. Place bone marrow on an oven tray. Season.
6. Roast for about 10-15 minutes or until marrow is soft and melting,
7. Place butter, garlic and thyme in a small saucepan over low heat. Cook for 5 minutes to infuse the butter. Season.
8. Heat a large oiled frying pan over on high heat. Cook steaks for 1-2 minutes on each side or until browned. Transfer to the oven and roast for about 10-15 minutes or until cooked to your liking. Drizzle with the butter mixture. Stand, covered with foil, to rest for 10 minutes.
9. To make dressing, whisk all ingredients in a large bowl. Add salad leaves and toss to coat. Season.
10. Cut butter into slices. Heat a frying pan over high heat. Add butter slices and cook until outside just starts to melt.
11. Serve steak, marrow and frites with salad. Top steak with butter.
Tips
We cooked our steaks sous-vide on the day (for 2 hours at 52C), before searing, as we were cooking for a large number of serves and wanted to ensure an even result. Here we have provided a more conventional method (searing then roasting in the oven) which is more easily reproduced at home.
Exact cooking time of steaks will depend on their size and thickness.