Westholme wagyu eye fillet with Cafe de Paris butter and goose-fat fries

Cafe de Paris butter

250g (1 cup) unsalted butter, diced
½ tsp ground black pepper
2 garlic cloves, crushed or very finely diced
1 heaped tbsp capers, chopped
1 tsp ginger powder
1 tbsp Worcestershire sauce
2 tbsp dijon mustard
6 anchovy fillets, finely chopped
1 tsp curry powder
½ tsp sea salt flakes
1 lemon, juiced
2 tbsp olive oil
1 bunch tarragon
½ bunch thyme leaves
½ bunch parsley
1 bunch chives
80g (½ cup) eschalots, very finely diced
2 tbsp Chartreuse

Wagyu eye fillet and fries

1.5kg (3.3 lb) tin goose fat *
2 x 200g (7 oz) Westholme eye fillet / tenderloin / filet mignon
½ tsp sea salt
ground black pepper
grapeseed oil
50g (¼ cup) unsalted butter
2 x 1 cm (½ in) slices Café de Paris butter (recipe above)
2 sprigs rosemary
2 cloves garlic, squashed with the back of a knife
250g (8.8 oz) shoestring fries
pinch espelette pepper *

Cafe de Paris butter

1. In a mixer with paddle attachment, add diced butter and start on slow until butter cubes have broken down. Turn speed to high and mix until the butter has doubled in size and has become light in colour.
2. Continue to mix slowly while adding all ingredients except herbs, shallots and Chartreuse, mixing until combined.
3. Using a spatula, gently mix in herbs, then shallots and lastly Chartreuse until well combined.
4. Lay out a piece of greaseproof paper (approx. 30cm x 50cm / 12 in x 20 in) on the kitchen bench. Spoon out the Cafe de Paris butter mix and evenly distribute in the shape of a log approx. 30cm (12 in) in length. Roll up the butter with the paper and twist the ends like a lollipop in order to make the shape into a tight log. Transfer to the refrigerator to cool before cutting. This recipe can be made a few days in advance and kept in the refrigerator (or freezer) until required.

Wagyu eye fillet and fries

5. In a large saucepan or pot (approx. 3L / 3 QT) slowly heat the goose fat on low temperature until it reaches 170C (340F). Use a thermometer to closely monitor the temperature and do not heat up over a high heat.
6. Season the wagyu fillets with sea salt and pepper all the way around and then brush them with grapeseed oil.
7. Heat a frypan over medium-high heat until it starts to smoke. Place wagyu in the pan ensuring fillets are not touching. Sear on each side for a few minutes.
8. Add the butter, rosemary and garlic and start to baste the wagyu with a spoon. Once the butter starts to foam and change colour, remove from the heat and take the wagyu out of the pan to rest.
9. While the wagyu is resting, check the temperature of the goose fat and increase to 180C (360F). When temperature is reached, use a strainer or basket to lower the fries into the fat being careful not to splash any oil. Fry for 4-5 minutes or until golden brown. Turn off the heat and strain fries onto paper towels. Season with sea salt and espelette pepper.
10. To serve, place fries and steak on plates and finish by placing a puck of Cafe de Paris butter on each fillet.

Notes

– Without a mixer, beat and mix Cafe de Paris butter by hand.
– Goose fat is available from specialist delicatessens, foodstores and butchers.
– Cook fries in batches to avoid crowding the pan.
– Espelette is a lightly spiced red pepper from the Basque country. It’s available from quality spice stores and food purveyors.