James Martin served up a tasty ribeye Steak with Café de Paris Butter and Veal Sauce on James Martin’s Saturday Morning.

The ingredients are: 4 x 200g rib-eye or sirloin steaks, 50ml vegetable oil, Salt and pepper, 1 clove garlic, skin on, crushed, Few sprigs of thyme, Few sprigs of rosemary, 50g butter, 1 oxo cube and 200g wild mushrooms.

For the butter: 150g unsalted butter, softened, 1 clove garlic, 20g parsley, finely chopped, Few sprigs of tarragon, 1 shallot, diced, 1 lemon, zest and ½ juice, 1 tsp sea salt, 1 & 1/2 tsp black pepper, ½ tsp Worcester sauce (optional), Pinch of cayenne pepper (optional), 1 tbsp tomato puree and 1 tsp anchovy paste.

For the sauce: 200ml veal jus, 75ml veal jus and Knob of butter.

To serve: Chips and Watercress.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.