Café de Paris - Saus mentega steak

Name: Café de Paris - Saus mentega steak
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 100 g / 7 tbsp unsalted butter (, softened); 2 tbsp eschalot ((small), very finely chopped (Note 1)); 1 g arlic (, 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

Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slice

⏱ 10 min 🔨 Prep 10min 📊 Easy 🍽 4 servings ⭐ 4.9 (24) 👁 5

Instructions

Place ingredients in a bowl and mix to combine.
Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.
Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.
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).
Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
Dry: Pat steaks dry with paper towels.
Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
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).
Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.
Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

Beef & Lamb Sambal & Spices highly ratedbutter for steakcafe de pariscompound buttersteak butter

Nutrition per serving

Protein1g

Carbs3g

Fat21g

196kcal

1gProtein

3gCarbs

21gFat

💰 Cost Estimate

Total Ingredients
$857.00

Per Serving
$214.00/serving

🏠 Savings
~$1714.00 vs buying!

📋 Price Breakdown (81% ingredients detected)

Ingredient	Amount	Subtotal
/ 7 tbsp unsalted butter	100 g	$110.00
eschalot	2 tbsp	-
arlic	1 g	$2.00
anchovy fillets	3	$660.00
lemon juice	1 tsp	$3.00
Worcestershire sauce	1 tsp	$4.00
Dijon mustard	1 tsp	$4.00
curry powder	1 tsp	$23.00
paprika	0.5 tsp	$13.00
kosher / cooking salt	1 tsp	$1.00
tarragon	2 tsp	-
parsley	2 tsp	$26.00
Steaks of choice	-	-
cooking/kosher salt per steak	0.5 tsp	$1.00
black pepper per steak	0.25 tsp	$6.00
vegetable or canola oil	1 tbsp	$4.00