Ingredients

Method

• 8 Woolworths Apache potatoes
• 1 T olive oil
• salt, to taste
• 400 g Woolworths Angus chuck eye steak, at room temperature
• 2 T duck fat or butter
For the café de Paris butter, mix:
• shallot, finely chopped
• 1 clove garlic, chopped
• 6 capers
• 4 anchovies
• 4 T parsley, chopped
• 1 t dried oregano
• 1 t cayenne pepper
• 2 t Dijon mustard
• 1 T tomato sauce
• 2 T Worcestershire sauce
• 1 t lemon zest
• 2 T lemon juice
• 300 g butter, at room temperature
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the potatoes on a baking tray and rub with oil and salt. Roast for 25–35 minutes, or until tender.

2. Heat a cast-iron pan or frying pan until smoking hot. Rub the steaks with the butter or duck fat, then fry for 4 minutes on each side. Season, remove from the pan and allow to rest. 3 To serve, heat the butter and pour over the steaks and potatoes.

Cook's note: Woolies’ new Angus chuck eye steaks are the new minute steaks IMO. And this isn’t a purist café de Paris butter – use whatever you have in your fridge and pantry: fresh or dried herbs, something salty, mustard and lemon. Garlic is non-negotiable. Serve with rocket, steamed green beans or Tenderstem broccoli.

Find more steak recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom