Three French-inspired recipes to cosy up your winter cooking From a rich Café de Paris butter elevating perfectly seared onglet steak to a decadent crab and Lincolnshire Poacher croque monsieur, these recipes from Elliot Hashtroudi, head chef at French-inspired Camille, promise to make your kitchen the cosiest spot this season.
There’s a robust onglet steak paired with fragrant Café de Paris butter – its golden richness spiked with curry powder and anchovies – served alongside the peppery crunch of spoonwort or watercress.
Add a small knob of butter to the pan and butter baste the onglet.
While the onglet rests, melt slowly 250g of Café de Paris butter on a low heat.
Begin by taking the onglet out of the fridge, pat dry the meat and allow it to come to room temperature while you make the butter.
