serves
4
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp butter
- 8 x 150 g tenderloin steaks, brought to room temperature before cooking
For the Café de Paris butter
This recipe makes more than you need, freeze leftovers to prolong shelf-life.
- 250 g good-quality butter, softened
- 50 g finely chopped flat-leaf parsley
- 10 g finely chopped tarragon
- 5 g finely chopped sage
- 5 g finely chopped basil
- 15 g finely chopped eschallot
- 2 small garlic cloves, finely chopped
- 4 anchovy fillets
- 10 g curry powder
- ½ lemon, juiced
- Salt and white pepper, for seasoning
For the eschallot confit
- 2 tbsp butter
- 2 eschallots, finely chopped
For the petit pois à la Française
- Eschallot confit (see above)
- 50 ml water
- 100 g cold butter, diced, divided
- 250 g fresh baby peas, blanched (or frozen)
- 2 heads baby cos lettuce, thinly sliced
- 2 tbsp tarragon, roughly chopped
- 2 tbsp finely chopped flat-leaf parsley
- Salt and black pepper
Resting time: 5 minutes
Chilling time: 2 hours
Instructions
- To make the café de Paris butter, combine the softened butter, herbs, eschallot and garlic in a large bowl and mix well with a wooden spoon, until combined. Fold through the remaining ingredients until well combined. Place a sheet of cling film on a flat surface and spoon over the butter. Form into a log shape, then fold to enclose. Roll into a circular shape, seal and refrigerate for two hours before using.
- To make the eschallot confit, melt the butter in a medium frying pan over low heat. Add the eschallots and cook, stirring, until softened, translucent and sweet. Drain the excess butter from the pan and discard. Set aside until required.
- To make the petit pois à la Française, place a medium saucepan over medium heat. Add the eschallot confit with 50 mls water. Gradually whisk in 100 g butter until thickened. Stir through the peas until heated through, followed by the lettuce, until wilted. Add the herbs and season to taste with salt and pepper.
- To cook the tenderloin steaks, melt the butter in a large frying pan over medium-high heat. Cook the steaks for 30 seconds per side, then remove to a plate and allow to rest for 5 minutes.
- To serve, divide the petit pois à la Française between plates, top with the steak and two slices of café de Paris butter and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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