I
made this Café de Paris butter as an
instant tasty sauce for steak. It isn't
a French recipe despite its name. It
goes back to the 1940's where a restaurant called Café de Paris in Switzerland
invented it. This recipe makes quite a
lot of this flavoured butter but it does freeze well and then you can just
slice some off whenever you need it.
There
are a lot of ingredients:
60g
shallots, diced
1
clove garlic, crushed
Pinch
of dried marjoram, dill, thyme, rosemary, paprika, curry powder and cayenne
pepper.
1
tsp of ground pepper
15g
capers
25g
fresh parsley
25g
fresh chives
4
anchovy fillets, roughly chopped
1
tbsp brandy
1
tbsp port
15g
Dijon mustard
3
tbsp tomato sauce (ketchup)
1
tbsp Worcestershire sauce
2
Tbsp lemon juice
Zest
of one small lemon and orange
500g
of butter
I
suggest you put the anchovies in even if you think you don't like them – the
end result doesn't taste fishy and it does add a depth of flavour.
You
put all of this (except the butter) together in a bowl, cover it and leave it
to marinate overnight on the kitchen bench.
Then
the following day, cut your butter up into cubes. Blend your herb mix and then add the butter
gradually so you get an even mix.
Once
it has been combined roll it in plastic wrap into a cylinder and twist the ends
like a Christmas cracker.
Refrigerate/freeze until needed.
When
you have cooked your steak just pop some slices of this butter on top. The heat of the cooked steak will melt the
butter and it will look and taste great.
I love butter on steak. Sounds wrong but it's so right. Never tried making Cafe de Paris butter though but I LOVE anchovies so might just do so!
ReplyDeleteThis looks delicious and I am CERTAIN Louis Dean would LOVE it!!! I am not that adventuresome a cook. More than 5 ingredients and I get dizzy......
ReplyDeleteButter and steak..a great combo :) It looks delicious..thank you for sharing it at Share Your Stuff Tuesdays!
ReplyDelete