Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers, mustard, shallot, and fresh herbs.

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  4 oz. (1/2 cup) unsalted butter, softened
  
  


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  1 Tbs. tomato paste
  
  


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  2 tsp. Dijon mustard
  
  


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  1 tsp. fresh lemon juice
  
  


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  1/2 tsp. Worcestershire sauce
  
  


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  1/2 tsp. hot smoked paprika
  
  


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  1/4 tsp. curry powder
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 medium shallot, minced (about 1/4 cup)
  
  


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  1/4 cup thinly sliced fresh chives
  
  


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  2 Tbs. chopped nonpareil capers
  
  


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  1 tsp. chopped fresh thyme
  
  


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  1-1/2 lb. sirloin tip steaks (about 1 inch thick), cut into 4 portions
  
  


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  2 Tbs. extra-virgin olive oil
  
  

In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershire, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in the shallot, chives, capers, and thyme.

Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter; twist the ends to close. Refrigerate for at least 2 hours.

Position a rack in the center of the oven and heat the oven to 400°F. Season the steaks on all sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes. Flip and cook until the other side is browned, 2 minutes. Transfer the skillet to the oven.

Roast until cooked to your liking, 4 to 6 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

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  2 Tbs. unsalted butter
  
  


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  1 large shallot, finely diced (about 1/4 cup)
  
  


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  1/2 cup Chardonnay
  
  


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  1 lb. brie, rind removed and cut into 1-inch pieces
  
  


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  1-1/2 Tbs. cornstarch
  
  


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  2 tsp. chopped fresh thyme
  
  


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  Freshly ground black pepper
  
  


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  Kosher salt
  
  


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  4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)
  
  

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.