In this recipe we give outstanding Australian wagyu the French treatment by basting it with butter, garlic and herbs, topping it with homemade Cafe de Paris butter and serving it with shoestring fries cooked in goose fat.
The Westholme eye fillet (also known as tenderloin or filet mignon) is the perfect steak to give this ooh-la-la kind of treatment. It’s buttery and rich but with a really beefy structure. Adding flavoured butter and crisp fries turns a decadent piece of meat into an extraordinary meal. It’s an epic date night recipe.
You’ll have plenty of Cafe de Paris butter left over. You can freeze it in the log and cut off portions whenever you want to use it – it’s the gift that keeps giving, both in convenience and flavour.