Café de Paris - Steak butter sauce
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.91 out of 5 stars
(22)
Ingredients
4 servings
- 100g / 7 tbsp unsalted butter (, softened)
- 2 tbsp eschalot (small), very finely chopped (Note 1)
- 1 garlic (, finely minced)
- 3 anchovy fillets (, finely chopped (Note 2)
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp curry powder (mild, Note 3)
- 1/2 tsp paprika (plain or sweet, not smoked or spicy)
- 1 tsp kosher / cooking salt
- 2 tsp tarragon (, finely chopped (Note 4)
- 2 tsp parsley (, finely chopped)
- Steaks of choice (Note 5)
- 1/2 tsp cooking/kosher salt per steak
- 1/4 tsp black pepper per steak
- 1 tbsp vegetable or canola oil
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Preparation
Step 1
Café de Paris butter:
Step 2
Place ingredients in a bowl and mix to combine.
Step 3
Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.
Step 4
Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
Step 5
Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.
Step 6
To use - Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
Step 7
Cooking Steak:
Step 8
Cooking Steak:
Step 9
Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
Step 10
Dry: Pat steaks dry with paper towels.
Step 11
Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
Step 12
Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
Step 13
Cook steak to taste: For 2cm (3/4") thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).
Step 14
Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.
Step 15
Cooking Steak:
Step 16
Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
Step 17
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