Café de Paris Butter Steak Sauce Recipe
Introduction
Café de Paris butter is a rich, flavorful sauce that elevates any steak with its blend of herbs, spices, and anchovies. This classic compound butter melts beautifully over hot steak, adding a luxurious, aromatic finish that’s sure to impress.
Ingredients
- 100g / 7 tbsp unsalted butter, softened
- 2 tbsp eschalot (small), very finely chopped
- 1 garlic clove, finely minced
- 3 anchovy fillets, finely chopped
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp mild curry powder
- 1/2 tsp paprika (plain or sweet)
- 1 tsp kosher or cooking salt
- 2 tsp tarragon, finely chopped
- 2 tsp parsley, finely chopped
- Steaks of choice
- 1/2 tsp cooking or kosher salt per steak
- 1/4 tsp black pepper per steak
- 1 tbsp vegetable or canola oil
Instructions
- Step 1: To make the Café de Paris butter, combine the softened butter, eschalot, garlic, anchovy fillets, lemon juice, Worcestershire sauce, Dijon mustard, curry powder, paprika, salt, tarragon, and parsley in a bowl. Mix thoroughly until all ingredients are well incorporated.
- Step 2: Place the butter mixture onto a sheet of cling wrap and shape it roughly into a 20cm (8 inch) log using spatulas or butter knives. Roll it up tightly and twist the ends securely to form a firm log shape. Tie the ends if needed to maintain shape. Refrigerate for at least 3 hours until firm.
- Step 3: When ready to use, slice the butter into 0.7cm (1/3 inch) slices and allow them to soften to room temperature for easier melting.
- Step 4: For the steaks, bring them to room temperature by removing from the fridge 30 minutes before cooking. Pat dry with paper towels.
- Step 5: Heat oil in a heavy-based skillet over high heat until very hot and just starting to smoke.
- Step 6: Season both sides of the steak generously with salt and black pepper. Immediately place the steaks in the hot skillet.
- Step 7: Cook steaks to desired doneness. For 2cm (3/4 inch) thick steaks, cook 2 minutes on the first side, then flip and cook another 2 minutes for medium rare (52°C/125°F).
- Step 8: Transfer steaks to a warm plate, cover loosely with foil, and rest for 5 to 10 minutes.
- Step 9: Serve steaks topped with 2 slices of the Café de Paris butter, allowing it to melt over the hot meat.
Tips & Variations
- For the best flavor, use fresh herbs and quality anchovies. Mild curry powder is ideal to avoid overpowering the butter.
- Try adding a pinch of cayenne pepper for a subtle heat variation.
- Use ribeye or sirloin steaks for rich flavor and tenderness, but feel free to use any cut you prefer.
- Pre-slice the butter log before freezing for quick, easy use later.
Storage
Store leftover Café de Paris butter in the refrigerator for up to 3 days or freeze for up to 2 months. When freezing, pre-slicing the butter log makes it easier to use as needed. Leftover cooked steak can also be refrigerated for 3 days or frozen for up to 2 months. Reheat gently to maintain tenderness, ideally in a skillet or oven on low heat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the Café de Paris butter ahead of time?
Yes, it’s best to prepare the butter in advance and let it chill until firm. This allows the flavors to meld beautifully.
What if I don’t have eschalots?
You can substitute with a small amount of finely chopped shallot or mild onion, but eschalots provide a more delicate, traditional flavor.
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Café de Paris Butter Steak Sauce Recipe
- Total Time: 3 hours 19 minutes
- Yield: Serves 2 steaks with 2 slices of butter each 1x
Description
Café de Paris steak butter sauce is a rich and flavorful compound butter, infused with herbs, spices, and anchovies, that beautifully complements and enhances the taste of your favorite steaks. This recipe provides a creamy, aromatic topping that melts perfectly over freshly seared steaks, creating a gourmet dining experience at home.
Ingredients
Scale
Café de Paris Butter
- 100g (7 tbsp) unsalted butter, softened
- 2 tbsp eschalot, very finely chopped
- 1 garlic clove, finely minced
- 3 anchovy fillets, finely chopped
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp mild curry powder
- 1/2 tsp paprika (plain or sweet)
- 1 tsp kosher or cooking salt
- 2 tsp tarragon, finely chopped
- 2 tsp parsley, finely chopped
Steak
- Steaks of choice (recommend 2cm / 3/4″ thick)
- 1/2 tsp cooking or kosher salt per steak
- 1/4 tsp black pepper per steak
- 1 tbsp vegetable or canola oil
Instructions
- Prepare Café de Paris Butter: In a bowl, combine the softened butter, finely chopped eschalot, minced garlic, anchovy fillets, lemon juice, Worcestershire sauce, Dijon mustard, mild curry powder, paprika, salt, chopped tarragon, and parsley. Mix thoroughly until all ingredients are well incorporated.
- Shape the Butter: Spread the mixed butter onto cling wrap and shape it into a roughly 20cm (8-inch) log using spatulas or butter knives. Roll the butter tightly in the cling wrap, twisting the ends firmly to create a neat, firm log shape. Tie the ends if necessary to maintain the shape.
- Chill the Butter: Refrigerate the butter log for at least 3 hours or until completely firm. Once chilled, slice the log into 0.7cm (1/3 inch) thick rounds. Keep sliced butter refrigerated and allow to soften to room temperature before using for easy melting over steak.
- Bring Steak to Room Temperature: Remove steaks from the refrigerator about 30 minutes prior to cooking to ensure even cooking.
- Dry the Steaks: Pat the steaks dry thoroughly with paper towels to remove excess moisture; this helps achieve a good sear.
- Heat the Skillet: Place a heavy-based skillet over high heat and add vegetable or canola oil. Heat until the oil is very hot and just beginning to smoke, for a perfect sear.
- Season the Steaks: Generously sprinkle both sides of each steak with 1/2 tsp kosher or cooking salt and 1/4 tsp black pepper immediately before placing them in the hot skillet.
- Cook the Steaks: For steaks approximately 2cm (3/4 inch) thick, sear the first side for 2 minutes, then flip and cook the second side for an additional 2 minutes to achieve medium-rare doneness (internal temperature 52°C/125°F). Adjust cooking times for other doneness levels as desired.
- Rest the Steaks: Transfer the cooked steaks to a warm plate, loosely cover with foil, and let them rest for 5 to 10 minutes. This allows the juices to redistribute for maximum tenderness and flavor.
- Serve with Café de Paris Butter: Place 2 slices of the softened Café de Paris butter on top of each hot steak, allowing the butter to melt and infuse the steak with its rich herbaceous flavor.
Notes
- Note 1: Eschalots are small, mild onions that add a subtle onion flavor.
- Note 2: Anchovy fillets provide umami depth but will not taste fishy.
- Note 3: Use mild curry powder to avoid overpowering the delicate butter flavor.
- Note 4: Fresh tarragon is preferred for its distinct anise-like aroma and flavor.
- Note 5: Choose your favorite steak cut such as ribeye, sirloin, or filet mignon, ideally about 2cm thick for optimal cooking.
- Leftover Café de Paris butter can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Slice before freezing for easy portioning.
- Cooked steaks can be refrigerated for 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Sauce and Steak
- Method: Frying
- Cuisine: French
Keywords: Café de Paris butter, steak sauce, compound butter, herb butter, steak recipe, French sauce
