Steak frites with paprika and anchovy butter

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad. 4 thin sirloin fillets (160gm-180gm each), at room temperature Vegetable oil, for deep-frying

A few large handfuls of frozen shoestring fries 1½ tbsp olive oil PAPRIKA-ANCHOVY BUTTER 200 gm butter, softened

2 tsp sweet paprika, or

to taste

6 anchovy fillets, chopped 2 garlic cloves, crushed 2 tbsp finely chopped

flat-leaf parsley

1 tbsp finely chopped

tarragon

1 For paprika-anchovy butter, blend ingredients except herbs in a food processor until smooth. Season to taste, stir in herbs, then roll butter tightly in baking paper or plastic wrap to form a cylinder, twist the ends to seal and chill until needed.

2 Season steaks and pound to 5mm thick.

3 Heat vegetable oil in a deep-fryer or deep saucepan to 180°C. Deep-fry chips in batches until golden and crisp (4-6 minutes). Drain, then toss with a little salt and keep warm.

4 Heat half the oil in a large frying pan over high heat. Brown the fat on 2 steaks by rubbing it on the pan first, then fry steaks, moving them around the pan so they brown evenly, until well browned and cooked to your liking (1½ minutes each side for medium-rare to medium). Cover with foil and rest. Repeat with remaining oil and steaks.

5 Top steaks with pan juices and a round of paprika-anchovy butter and serve with fries. Wine suggestion Juicy young pinot or gamay.