Did we take a wrong turn, because it smells as though we've wandered into a fancy Parisian bistro on the Champs-Élysées? Nope, we're in your kitchen and you've just cooked up this pitch-perfect plat du jour of juicy porterhouse steak with Cafe de Paris butter and golden potatoes. Et voilà!
Preheat oven to 210°C fan-forced. Chop potatoes into 1cm-thick wedges, place on a lined baking tray and pierce with a fork. Pick thyme leaves from their stems. Drizzle potato with 2 teaspoons olive oil and sprinkle with thyme leaves, salt and pepper. Toss to coat and roast for 25–30 minutes or until golden and cooked through. While potatoes are roasting, continue with step 2.
Peel and finely dice eschalot. Peel and crush garlic. Pick parsley leaves form their stems and finely chop.
Place eschalot, garlic, ½ the parsley, paprika, mustard, butter and a sprinkle of salt and pepper in a bowl and mash with a fork to combine.
Pat steaks with paper towel. Season with ¼ teaspoon salt flakes and drizzle with 2 teaspoons olive oil. Heat a frypan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. In the final 30 seconds of cooking, add butter to pan and turn steaks to coat. Remove from heat and wrap steaks and any pan juices in aluminium foil for 5 minutes. While steaks are resting, continue with step 5.
Juice lemon. Return frypan to medium-high heat. Add broccolini with 20ml (1 tablespoon) water, cover with a lid and cook for 2–3 minutes or until broccolini is tender. Sprinkle with remaining parsley, lemon juice, salt and pepper and toss to coat.
Slice steaks. Divide roasted potato, steak and broccolini between plates and drizzle with café de Paris butter to serve.