Steak with café de Paris fettuccine

This clever recipe utilises café de Paris butter (normally used as a divine accompaniment for steaks) for not only the steak but also the base to build the creamy fettuccine side dish. It's a smart, time-saving twist that brings retro '80s and '90s comfort back to your dinner table.

Credit: JIwon Kim

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 x 500 g thick scotch fillet steak
• Salt and black pepper
• 1 tbsp olive oil, plus extra for the lettuce
• 500 g fettuccine
• 150 ml thickened cream
• 1 tbsp finely chopped parsley

For the café de Paris butter (makes extra)

• 150 g softened butter
• 2 tbsp finely chopped chives
• 2 tbsp finely chopped parsley
• 2 tsp Dijon mustard
• 2 garlic cloves, crushed
• 1 tbsp baby capers, finely chopped
• 2 anchovies, finely chopped
• ½ lemon, finely zested
• ½ tsp smoked paprika
• ½ tsp Keen’s curry powder
• ½ tsp turmeric powder

Standing time: 30 minutes. Resting time: 10 minutes

Instructions

1. In a medium bowl, combine the ingredients for the café de Paris butter. Set aside for 30 minutes, to allow the colour of the turmeric to develop.
2. Season the steak well on both sides with salt and pepper. Heat a large, heavy-based frying pan, then pan-fry the steak until cooked to your liking. Remove from the heat to a plate and rest.
3. Bring a large saucepan of salted water to the boil. Cook the pasta according to the package directions, checking 2 minutes before the time printed on the pasta packet for al dente. Reserve 1 cup of pasta water before draining.
4. Melt 3 tbsp of the café de Paris butter in a large, clean frying pan. Add the cream and bring to a simmer. Add the pasta and toss to coat, adding a little of the pasta water to create a creamy sauce that coats the pasta. Remove from the heat.
5. Slice the steak. Divide the steak and pasta between plates, then sprinkle the pasta with the parsley. Serve a little extra café de Paris butter on the side of the steak.

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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.