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Ingredients

• 2 tbsp grapeseed oil
• 1 tbsp butter
• 1 kg skirt beef steaks, (cut from the belly), cut into 4 portions
• 1 pinches sea salt and freshly ground freshly ground white pepper

• 170 g unsalted butter
• 2 tsp tomato ketchup
• 1 tsp Dijon mustard
• tsp baby capers, rinsed
• 0.5 banana shallots, coarsely chopped
• 2 tsp chopped parsley
• 2 tsp chopped chives
• 0.5 tsp chopped dill
• 1 pinches dried marjoram
• 1 pinches dried rosemary
• 0.5 clove garlic, crushed
• 1 tinned anchovies
• 1 tsp brandy
• 1 tsp madeira
• 0.5 tsp Worcestershire sauce
• 0.5 tsp sweet paprika
• 1 pinches mild curry powder
• 0.5 tsp black peppercorns, crushed
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tbsp lemon juice
• 1 pinches sea salt

Description

A Luxurious Savoury Butter Adds A Touch Of French Sophistication To Delicious Skirt Steak In Paul Bloxham's Meaty Supper

UK TV