Blueberry Vanilla Cake

• Sharing Sirlon Steak
• Sharing Ribeye Steak 16oz
• The Greengrocers Breakfast Flat Mushrooms
• Greengrocer Tomatoes on the Vine
• Rosemary Bag 

For the Cafe De Paris Butter

• 35g Country Range Tomato Ketchup
• 25g Country Range English Mustard
• 25g Country Range Capers In Brine
• 2 shallots, peeled, finely sliced
• 1 handful parsley, finely chopped
• 1 tbsp chives, snipped
• ½ tsp thyme leaves
• 6 tarragon leaves, finely chopped
• ½ tsp rosemary, finely chopped
• 1 garlic clove, peeled, finely sliced
•  6 anchovy fillets, finely chopped
• 1 tbsp brandy
• ½ tsp Worcestershire sauce
• 1 tbsp paprika
• ½ tsp curry powder
• ½ tsp cayenne
• 1 lemon, zest and juice
• 1 orange, zest only
• 1 tsp salt
• 300 g salted butter

1. Leave the steaks to come to room temperature about an hour before cooking
2. Pre heat oven to 180c
3. Peel the breakfast mushrooms and place on a roasting tray alongside the tomatoes and roast until soft.
4. Combine all of the Café de Paris butter ingredients except the butter in a large bowl, set aside. Beat the butter until fluffy, then mix with the other ingredients.
5. Wrap the butter in cling film and refrigerate for at least 1 hour to firm up.
6. Sear the steak in a hot pan all over and finish cooking in the oven until desired temperature. Allow to rest to 5-8 minutes before serving
7. Place the Café de Paris butter in a ramekin or on top of the steaks while they are still hot to make your sauce
8. Garnish with a sprig of rosemary and your choice of side to serve