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