Luke Holder serves up a sous vide rib-eye steak recipe, poached in a generous lump of Café de Paris butter before searing in a hot pan for a caramelised exterior. Served with some simple broccoli, this is a steak dish to remember.
To begin, make the Café de Paris butter. Whisk the butter until light and fluffy then add the dried spices, anchovy fillets and zests. Slowly add the tomato sauce and mustard. Once incorporated add the rest of the wet ingredients. Once all are homogenised add the herbs, capers and garlic
Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.
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