Go Back
Steak's Best Friend: Café de Paris Butter - cafe de paris butter - Cafe de Paris butter: master this savory, herb-infused compound butter for steaks. Improve yo

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
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
 

  1. 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.
  2. Place the mixture onto a piece of cling wrap and roughly shape it into a 20cm / 8" log.
  3. Roll up the cling wrap tightly around the butter log, then twist the ends firmly to form a neat, firm log.
  4. Tie the ends of the cling wrap if necessary to secure the shape. Refrigerate for at least 3 hours or until completely firm.
  5. To use, slice the firm butter into 0.7cm (1/3") thick rounds.
  6. Allow slices to soften slightly to room temperature before placing on a hot, freshly cooked steak.
  7. Store any unused Café de Paris butter in the fridge for up to 3 days.
  8. 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.