Australian top chef Guillaume Brahimi has shared his simple recipe to cook the perfect ‘minute’ steak served with his signature sauce at home every time.
The French chef – who owns three Bistro Guillaume across Sydney, Melbourne and Perth – said you need to cook 250 grams of grass fed beef steak with a pinch of salt on a high heat for 30 seconds on both sides.
To make his delicious café de Paris butter, you will need unsalted butter, curry powder, parsley, tarragon, sage, basil, shallot, garlic cloves, anchovy fillets and lemon juice.
Australian top chef Guillaume Brahimi has shared his simple recipe to cook the perfect ‘minute’ steak served with his signature sauce at home every time
He places the soft butter in a large bowl, then add all the finely chopped ingredients, lemon and curry powder and mix until everything is combined.
‘For me you come home, it’s late but you still want to eat something nice,’ Brahimi told Channel Seven’s breakfast show Sunrise.
The father-of-four – who’s known for his meticulous Paris-style bistros – uses a non-stick frying pan to cook the steak for exactly one minute – 30 seconds on each side.
Once cooked medium rare, he takes the meat off the pan before placing a spoon of café de Paris butter on top before serving with a side of chips and salad.
‘It’s a minute steak, you’re using the best tenderloin possible,’ Brahimi said.
The French chef – who owns three Bistro Guillaume in Australia – said you will need to cook 250 grams of grass fed beef steak with a pinch of salt on a high heat for 30 seconds on both sides
For the best cut, Brahimi suggested going to a butcher for a ‘good quality’ steak that’s ‘grass fed, and beautiful’.
Grass fed steak is rich in good fats, leaner, juicier and tender than grain-fed meat.
Earlier this year, the French-born chef revealed his secret to host an extravagant French lunch at home.
He suggested cooking dishes that are dependent on which season it is.
‘I like to make fresh blinis at home and, paired with Champagne, it’s a great way to start the meal,’ Brahimi told Delicious.
‘I rarely do a formal dinner at home. I prepare most of the things in advance and serve it buffet-style. French is the foundation of my cooking, but when you look at this menu, with kingfish and bugs, I venture outside of it, too.
‘I would start with Champagne, then a Margaret River chardonnay, and then serve a French burgundy, especially with a chicken dish.’
