Flavor from the steak and buttery saltiness from the bacon combine to make a symphony of flavor you can’t resist. Experience jalapeño’s strong kick bringing the dish to a spicy finish.
INGREDIENTS:
culotte
4 Chairman’s Reserve® culotte steaks (6 oz each)
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
café de Paris butter
3 sticks unsalted butter
1 tablespoon dry marjoram
1 tablespoon dry dill
1 tablespoon dry tarragon
1 teaspoon fresh ground black pepper
¼ teaspoon cayenne
¼ teaspoon curry powder
3 tablespoons flat leaf parsley
1 teaspoon capers
2 teaspoons Madeira or port
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon zest
½ tablespoon orange zest
2 teaspoons kosher salt
1 teaspoon lemon juice
DIRECTIONS:
culotte
- Pat steaks dry and rub them with olive oil. Season steaks with salt and pepper.
- Grill culottes to desired doneness on a very hot grill. As this cut may be relatively thin sometimes, the cooking time may vary widely. For a medium-rare steak your internal temperature will be 145°F, medium 155°F. Bear in mind, the steaks will carryover cook an additional 5°.
- At serving time, place a pat of Café de Paris Butter on each freshly grilled steak.
café de Paris butter
- Cube the butter and let come to room temperature in a medium bowl. Add all other ingredients to a mini food processor and pulse till everything is at rough chopped, not pureed.
- Add mixture to butter and incorporate well with a rubber spatula.
- Transfer compound butter to a sheet of parchment paper and roll into a log shape.
- Place butter in the freezer and let harden. At serving time un-roll the butter and slice off a pat. Place the Café de Paris butter on freshly grilled steak.
