Name: Steak's Best Friend: Café de Paris Butter
Prep time: 10 min
Total time: 10 min
Ingredients: 100 g / 7 tbsp unsalted butter, softened; 2 tbsp eschalot (small), very finely chopped; 1 garlic, finely minced; 3 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

The secret to an unforgettable steak often lies in the finishing touch, and for many, that’s cafe de paris butter. This iconic compound butter, rich with herbs, spices, and a savory depth, transforms a simple cut of meat.

⏱ Time: 10 min

👥 Servings: 8-10

📊 Level: Easy

🥗 10 ingredients

Steak’s Best Friend: Café de Paris Butter

Cafe de Paris butter: master this savory, herb-infused compound butter for steaks. Improve your meals with a rich, flavorful sauce that melts perfectly.

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Prep Time 10

Total Time 10

Servings: 10

Course: Sauce

Cuisine: French

Calories: 150

Ingredients Method Notes

Ingredients

100 g / 7 tbsp unsalted butter, softened
2 tbsp eschalot (small), very finely chopped
1 garlic, finely minced
3 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

Method

Place all ingredients (softened butter, eschalot, garlic, anchovy fillets, lemon juice, Worcestershire sauce, Dijon mustard, curry powder, paprika, and kosher salt) in a bowl and mix thoroughly to combine.
Place the mixture onto a piece of cling wrap and roughly shape it into a 20cm / 8″ log.
Roll up the cling wrap tightly around the butter log, then twist the ends firmly to form a neat, firm log.
Tie the ends of the cling wrap if necessary to secure the shape. Refrigerate for at least 3 hours or until completely firm.
To use, slice the firm butter into 0.7cm (1/3″) thick rounds.
Allow slices to soften slightly to room temperature before placing on a hot, freshly cooked steak.
Store any unused Café de Paris butter in the fridge for up to 3 days.
For longer storage, freeze for up to 2 months; pre-slicing before freezing is recommended.

Notes

– For the best flavor, ensure your butter is truly softened before mixing. This allows all the ingredients to combine evenly without clumping.
– Finely chop the eschalot and mince the garlic and anchovies. Small pieces integrate better into the butter and prevent chunky textures.
– Don’t rush the chilling process. A firm log of Café de Paris butter is easier to slice and will melt more uniformly on your hot steak. I’ve found that refrigerating for at least 3 hours really helps achieve the right consistency.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the best flavor, ensure your butter is truly softened before mixing. This allows all the ingredients to combine evenly without clumping.
Finely chop the eschalot and mince the garlic and anchovies. Small pieces integrate better into the butter and prevent chunky textures.
Don’t rush the chilling process. A firm log of Café de Paris butter is easier to slice and will melt more uniformly on your hot steak. I’ve found that refrigerating for at least 3 hours really helps achieve the right consistency.

Master this Café de Paris butter recipe and always have a gourmet secret ready in your fridge or freezer. Experiment with different steaks or even grilled fish for a versatile upgrade. Enjoy!