Cafe de Paris butter is the perfect complement to a perfectly cooked steak, bringing rich, herbaceous flavors to elevate your meal. This recipe combines the savory richness of unsalted butter with a variety of fresh herbs, capers, and Dijon mustard, topped on a juicy ribeye or sirloin steak. With a quick preparation time, this dish is perfect for a luxurious yet simple dinner.
Full Recipe:
Ingredients
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150g unsalted butter, softened
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1 small shallot, finely chopped
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1 garlic clove, minced
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1 tablespoon Dijon mustard
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1 teaspoon anchovy paste
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1 tablespoon capers, finely chopped
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1 tablespoon fresh parsley, finely chopped
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1 tablespoon fresh chives, finely chopped
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1 tablespoon fresh tarragon, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1 tablespoon lemon juice
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1 teaspoon Worcestershire sauce
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Salt and freshly ground black pepper, to taste
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2 ribeye or sirloin steaks (about 200g each)
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Olive oil, for cooking
Directions
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In a medium bowl, combine the softened butter, shallot, garlic, Dijon mustard, anchovy paste, capers, parsley, chives, tarragon, thyme, lemon juice, and Worcestershire sauce. Mix thoroughly until well combined. Season with salt and pepper to taste.
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Transfer the butter mixture onto a piece of plastic wrap, shape it into a log, and chill in the fridge for at least 1 hour to firm up.
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Take the steaks out of the fridge about 20 minutes before cooking to reach room temperature. Season both sides generously with salt and pepper.
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Heat a heavy skillet or grill pan over high heat. Drizzle a little olive oil to coat the surface. Cook the steaks for about 3-4 minutes per side for medium-rare, or to your desired doneness.
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Remove steaks from the pan and rest them on a plate for 5 minutes.
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Slice rounds from the chilled Cafe de Paris butter and place one on top of each steak just before serving. Allow the butter to melt over the hot steak, infusing it with rich herbaceous flavors.
Nutrients
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Calories: Approx. 450 kcal per serving
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Servings: 2