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The Art of Flavour Sunday e-magazine


French Steak Bites with a Parsley Persillade Sauce

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 600g Rump, Sirloin or Rib Eye. Cut in even 2- 3cm squares

  • 1/2 x Cup extra virgin olive oil for steak and persillade (you may need a little more)

  • 2 x Medium garlic cloves, very finely diced

  • 30g x Butter

  • 2 x Teaspoons ground thyme

  • 3 x Teaspoons smoked paprika

  • Pinch crushed chilli flakes - or more if you choose

  • Ground black pepper - as you prefer

  • For the Parsley Persillade

  • 2 x Tablespoons extra virgin olive oil

  • 3/4 x Cup flatleaf parsley, pressed and finely chopped

  • 3 x Garlic cloves. Very finely minced. Use a microplane or similar

  • Zest and the juice of half a lemon

  • Black Pepper

  • 4 x Chopped anchovie fillets in olive oil. Drained - Optional as they contain salt

  • 2 x Teaspoons capers. Rinsed in cold water - Optional as they contain salt


The Parsley Persillade sauce

In a bowl mix all the ingredients and stir to give a coarse paste. Taste and add a touch more lemon if preferred. For salt reduced add salt to your preferred diet.

The Steak Bites

Mix the spices in a bowl then lightly cover the Steak Bites in the olive oil and coat all sides liberally with the combined spices and refrigerate for at least one hour. Then remove and allow the steak to return to room temperature. Important.

To commence cooking the Steak Bites, take the pan to a high heat, important not to stew the meat, working in batches if needed, to caramelise (brown) the meat.

Then add garlic, chilli flakes and butter to the pan to combine together with the sreak bites. Add a little more olive oil if needed but do not allow the steak bites to stew.

When the steak is done to your liking, add the persillade sauce to the pan, spoon over the steak bites and serve with lightly crushed twice cooked potatoes.

Important: Essential the Steak Bites do not stew in the pan. As noted you will need a high heat when browning the steak.

It is important your spices are of the highest quality for best flavour. To Buy go to SPICES

Comments: The crispy twice cooked potatoes work beautifully with the persillade sauce and steak bites.

Suggestion Add oven dried bread crumbs to the persillade to give a lovely coating when baking a butterflied leg of lamb