Serves: 4
Ingredients:
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 1⁄2 lemon
Butter:
125g unsalted butter, softened
15ml vegetable oil
1⁄4 white onion, finely diced
10g Indian style curry powder
1 small handful parsley leaves
1 clove garlic
Juice of 1⁄2 lemon
2 teaspoons Worcestershire sauce
3 anchovy fillets
1⁄2 teaspoon capers, rinsed
1⁄2 teaspoon sea salt
1 teaspoon ground pepper
1 small handful basil leaves
1 small handful thyme leaves
1⁄2 tablespoon ground ginger
1⁄2 egg yolk
Procedure:
To make the butter, heat the oil in a frying panand cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.
Process all ingredients until just combined.Adjust the seasoning if necessary. Roll butter into a 3 to 4cm diameter log, wrap in plasticand refrigerate until firm (any unused butter can be frozen if it is not going to be usedwithin a week or so).
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. 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.
Recipe Author: Neil Perry
Photo By: Jamie Durrant
Restaurant: Rockpool Bar & Grill, Melbourne
Source: http://www.stolz.com.au/kitchen_articles/essentials_stolz_rockpool_melbourne.pdf