Steak With A Great Sauce! ????

Instructions

1. To make the sauce, add the spring onions, parsley, thyme, garlic, vinegar, molasses, lemon juice, lemon zest, mustard, capers, anchovy fillets, curry powder, and red pepper in a food processor and pulse until smooth.
2. Mix in the single cream. The original Café de Paris sauce is butter so most of the recipes include butter, but I changed it to single cream because I want to be able to taste the flavors more.
3. Heat a cast-iron pan on medium-high heat.
4. Season the fillet steaks generously with salt and black pepper.
5. Gently beat the fillet steaks with a mallet. We don’t want to flatten the meat, just one or two beats would be enough.
6. Turn the heat on high and place the fillet steaks on the pan. Cook each side minimum of one minute. You can cook more if you like your meat well done.
7. Transfer the fillet steaks to a dish and set them aside.
8. Put a metal plate on medium heat. I used a metal plate to serve the steak like the original one but if you don’t have one, you can use a frying pan. Don’t use a cast iron pan to mix the steak with sauce because cast iron would be too hot so the sauce can get thickened very quickly.
9. Place the butter and add the linden blossom to the plate.
10. Melt the butter slowly and let the linden flavor infuse the butter.
11. Place the fillet steaks on the plate, rubbing with butter.
12. Finally pour over the sauce on the steaks and mix.
13. Your Café de Paris sauced steaks are ready to enjoy. Like the original one, serve with French fries. Don’t forget to dip the fries into the sauce as well.