Cafe De Paris Butter for topping steaks

  • Have you tried Cafe De Paris Butter on a steak? Jan and I had some at a local eatery and loved it. I'm making some today to go with the Fathers Day ribeyes

    Here's the original recipe from France


    Beurre Café de Paris

    Ingredients:
    1 kg butter
    60g tomato ketchup
    25g Dijon mustard
    25g capers (in brine)
    125g brown eschalots
    50g fresh curly parsley
    50g fresh chives
    5g dried marjoram
    5g dried dill
    5g fresh thyme, leaves only
    10 leaves fresh French tarragon
    Pinch ground rosemary
    1 garlic clove, squashed then chopped very finely
    8 anchovy fillets (rinsed)
    1 tbs good brandy
    1 tbs Madeira
    1 tsp Worcestershire sauce
    ½ tsp sweet paprika
    ½ tsp curry powder (Keens)
    Pinch cayenne
    8 white peppercorns
    juice 1 lemon
    zest of ½ lemon
    zest ¼ orange
    12gm salt

    Method:
    Mix all ingredients with the exception of butter in a glass bowl and leave
    to marinate for 24 hours in a warm part of the kitchen (a slight
    fermentation occurs). Purée the mixture in a blender and push through a
    chinois. Foam the butter and mix with the purée. Cover and store in the
    fridge. It is customary to form the butter into a log, freeze it and cut off slices as you need them.
    Keeps for several weeks.

    Upon service a round of frozen butter is placed on the cooked sirloin and put under a VERY hot salamander for just long enough to begin to brown the top of the butter (while the butter underneath stays cold).

    And if you trawl around the net there's this one from Neil Perry which may be more in line with modern aussie tastes?

    CAFE DE PARIS BUTTER

    125g unsalted butter, softened
    15ml vegetable oil
    1/4 white onion, finely diced
    10g Indian style curry powder
    1 small handful parsley leaves
    1 clove garlic
    Juice of 1/2 lemon
    2 teaspoons Worcestershire sauce
    3 anchovy fillets
    1/2 teaspoon baby capers, rinsed
    1/2 teaspoon sea salt
    1 teaspoon ground pepper
    1 small handful basil leaves
    1 small handful thyme leaves
    1/2 teaspoon ground ginger
    1/2 egg yolk

    To make the butter, heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.
    Process all ingredients until just combined. Adjust the seasoning if necessary. Roll butter into a 4cm diameter log, wrap in plastic wrap and refrigerate until firm.
    Any unused butter can be frozen if it is not going to be used within a week or so.

    BBQ Junkster

    I just did a weeks worth of cardio after walking into a spiderweb

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