Ingredients

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

For the Café de Paris butter

• 170g 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 pinch dried marjoram
• 1 pinch 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 pinch mild curry powder
• 0.5 tsp Black peppercorns, crushed
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tbsp lemon juice
• 1 pinch sea salt