Café de Paris – Steak with Butter Sauce
A classic French dish featuring a rich and flavorful butter sauce served atop a perfectly cooked steak, perfect for special occasions.
Ingredients
Café de Paris Butter
- 100 g unsalted butter (softened)
- 2 tbsp eschalot (small, very finely chopped)
- 1 clove garlic (finely minced)
- 3 fillets 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)
Steaks
- 1 piece Steaks of choice Use any cut preferred, like ribeye, sirloin, or filet mignon.
- 1/2 tsp cooking/kosher salt per steak
- 1/4 tsp black pepper per steak
- 1 tbsp vegetable or canola oil
Instructions
Café de Paris Butter Preparation
- Place the softened butter and all other ingredients in a bowl and mix to combine.
- Shape the mixture into a log using cling wrap and refrigerate for about 3 hours or until firm.
- Slice the butter into 0.7cm slices and let soften to room temperature before placing on hot steak.
Cooking Steak
- Bring the steaks to room temperature by taking them out of the fridge 30 minutes before cooking.
- Pat the steaks dry with paper towels.
- Heat oil in a heavy-based skillet over high heat until hot.
- Season both sides of the steak generously with salt and pepper, then place them in the skillet.
- Cook the steak for approximately 2 minutes on each side for medium rare.
- Transfer steaks to a warm plate, cover loosely with foil, and let them rest for 5 to 10 minutes before serving.
Notes
Make sure your steak is at room temperature before cooking for even cooking. Use a meat thermometer for doneness. Let the steak rest after cooking to retain its juices. Feel free to experiment with herbs in the butter sauce.