Introduction
Café de Paris butter is a rich and flavorful addition that enhances any steak dish. With a unique combination of ingredients that create a complex flavor profile, this butter is easy to make and can elevate your dining experience to restaurant-quality. Whether you’re hosting a dinner party or enjoying a casual meal, this recipe promises to impress.
Ingredients
100g / 7 tbsp unsalted butter, softened
2 tbsp eschalot (small), very finely chopped
1 garlic, finely minced
3 anchovy fillets, finely chopped
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp curry powder (mild)
1/2 tsp paprika (plain or sweet, not smoked or spicy)
1 tsp kosher / cooking salt
2 tsp tarragon, finely chopped
2 tsp parsley, finely chopped
Steak:
Steaks of choice
1/2 tsp cooking/kosher salt per steak
1/4 tsp black pepper per steak
1 tbsp vegetable or canola oil
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yield
Serves 2-4
Instructions
To make the Café de Paris butter, combine all ingredients in a bowl and mix until well combined. Transfer the mixture onto cling wrap and shape it into a rough log, about 20cm / 8 inches long. Wrap it tightly, twisting the ends to seal the shape, and refrigerate for at least 3 hours or until firm.
For the steak, remove the steak from the fridge 30 minutes before cooking to bring it to room temperature. Pat the steaks dry with paper towels. Heat a heavy-based skillet over high heat until smoking, then season each side of the steak generously with salt and pepper before placing it in the skillet.
For medium-rare steaks that are about 2cm (3/4 inch) thick, cook the first side for 2 minutes, then flip it and cook for another 2 minutes. Transfer the cooked steaks to a warm plate, cover loosely with foil, and let them rest for 5 to 10 minutes.
To serve, slice the chilled Café de Paris butter into 0.7cm (1/3 inch) slices and place on top of the hot steak to melt. Enjoy the decadence of this dish, storing any leftovers in the fridge for up to 3 days or frozen for 2 months.
Detailed Directions and Instructions
CAFÉ DE PARIS BUTTER
Place 100g of softened unsalted butter in a mixing bowl. Add 2 tablespoons of finely chopped eschalot, 1 finely minced garlic clove, and 3 finely chopped anchovy fillets. Mix until well combined.
Next, incorporate 1 teaspoon of lemon juice, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of mild curry powder, and 1/2 teaspoon of paprika. Add 1 teaspoon of kosher salt, and mix well. Finally, fold in 2 teaspoons each of finely chopped tarragon and parsley.
Transfer the mixture onto cling wrap and form it into a log, approximately 20cm (8 inches) in length, using spatulas or butter knives. Roll it tightly in the cling wrap and twist the ends to secure the shape, ensuring a neat and firm log. If necessary, tie the ends to maintain the shape.
Refrigerate the butter log for at least 3 hours or until it is firm. To use, slice into 0.7cm (1/3 inch) pieces and allow them to soften to room temperature for easier melting. Place 2 slices on each hot steak for serving. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months, preferably pre-sliced for convenience.
COOKING STEAK
Start by bringing your steaks to room temperature by taking them out of the fridge 30 minutes prior to cooking. Pat the steaks dry with paper towels to remove excess moisture.
Heat a heavy-based skillet over high heat and add 1 tablespoon of vegetable or canola oil. Heat the oil until it is very hot and begins to smoke.
Generously season each side of the steaks with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Immediately place the steaks in the hot skillet.
For steaks that are 2cm (3/4 inch) thick, cook the first side for 2 minutes, then flip and cook the other side for another 2 minutes for medium rare (aim for an internal temperature of 52°C/125°F). Refer to a doneness chart for different cooking times if needed.
Once cooked, transfer the steaks to a warm plate and cover them loosely with foil. Allow the steaks to rest for 5 to 10 minutes before serving. Leftover steaks can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Notes
Note 1
Eschalots are also known as French onions and are referred to as “shallots” in the US. They resemble small onions with purple-skinned flesh that is finer and sweeter. Do not confuse them with long green onions, often called “shallots” in Australia.
Note 2
Anchovies are an essential ingredient for an authentic Café de Paris butter, enhancing the flavor without making it taste fishy. If needed, substitute with 3/4 to 1 teaspoon of anchovy paste.
Note 3
Feel free to use any curry powder, as it serves as a background flavor rather than a dominant one. Recommended brands include Keens or Clives of Indian, available at major grocery stores in Australia.
Note 4
Tarragon is a common soft herb in French cuisine, known for its mild aniseed flavor.
Note 5
For optimal cooking results, do not crowd the pan while cooking the steaks. Only cook up to 2 steaks at a time, unless using smaller cuts such as eye fillet steaks (tenderloin steak or filet mignon).
Cook techniques
Café de Paris Butter Preparation
Mix softened butter with finely chopped eschalot, minced garlic, anchovy fillets, lemon juice, Worcestershire sauce, Dijon mustard, curry powder, paprika, salt, tarragon, and parsley. Shape into a log using cling wrap and refrigerate until firm.
Steak Cooking Method
Bring steak to room temperature and pat dry. Heat oil in a skillet until very hot, season steaks with salt and pepper, and cook without crowding the pan. Turn steak to achieve desired doneness and rest before serving.
FAQ
What type of butter should I use for Café de Paris butter?
Use unsalted butter that is softened for easy mixing with other ingredients.
Can I substitute ingredients in the Café de Paris butter?
Yes, anchovies can be replaced with anchovy paste, and curry powder can be any mild variety.
How should I store leftover Café de Paris butter?
It can be stored in the fridge for 3 days or frozen for up to 2 months.
What is the ideal thickness for cooking steak?
A thickness of 2 cm (3/4 inch) is ideal for cooking, allowing it to achieve a good crust and cook evenly.
How do I know when my steak is done?
Use a meat thermometer to check internal temperatures: Medium rare is 52°C (125°F).
Conclusion
This Café de Paris butter adds a rich, flavorful touch to your steak, combining the umami of anchovies with aromatic herbs and spices. The recipe is simple yet elevates your dining experience, making any steak meal feel gourmet. Remember to balance the seasoning of the steak and let it rest for a perfect result. Enjoy the luxurious taste of this compound butter, and don’t hesitate to get creative with your leftovers!
Herb and Garlic Compound Butter
Mix softened butter with fresh herbs such as chives, basil, and garlic for a vibrant spread that works well on grilled chicken or fish.
Curry and Mango Butter
Blend softened butter with curry powder, mango puree, lime juice, and a pinch of salt for a sweet and spicy tropical twist perfect for seafood dishes.
Blue Cheese Butter
Combine softened butter with crumbled blue cheese, garlic powder, and black pepper for a bold topping on steak or burgers.
Sundried Tomato and Basil Butter
Mix softened butter with chopped sundried tomatoes, fresh basil, and a hint of balsamic vinegar for a savory condiment perfect for bruschetta or grilled vegetables.
Lemon Dill Butter
Blend softened butter with lemon zest, fresh dill, and a touch of garlic for a refreshing addition to fish and roasted potatoes.
Smoky Paprika Butter
Incorporate smoked paprika into softened butter with a hint of brown sugar for a sweet and smoky topping ideal for grilled meats.
