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Created by Freddy Dumont in 1941, specifically to go with sirloin steak, and served in the Restaurant Café de Paris in Geneva, this herb/spice butter was an instant success. So much so that it was almost impossible to get into the restaurant for years. The exact recipe is probably still secret today, and only a few restaurants world-wide are reputed to serve the original recipe, amongst them the Parisian ‘Le Relais de l’Entrecôte’ and the ‘L’Entrecôte de Paris’ and the ‘Café de Paris’ in San Francisco. The original Restaurant Café de Paris in Geneva still exists (albeit under new management) and still has the butter on the menu.

Café de Paris butter
 is typically shaped into a roll using aluminium foil and chilled. When the dish is served, a piece of the butter is sliced off and allowed to melt on the hot meat.

Make this butter once, and keep it in the fridge. It is a perfect accompaniment to any dish, melt it over freshly steamed veg, add to a baked potato, use it as a base for any sauce. With a bit of creativity the options are really endless, and a roll of Café the Paris butter a stalwart in anyones fridge.

Café de Paris butter recipe

Cafe de Paris butter recipe:

2 to 3 anchovies, finely diced
2 garlic cloves, finely diced
1/2 red onion, finely diced
2 to 3 tsp capers, finely diced
2 tbsp lemon juice
pinch cayenne pepper
1/2 tsp paprika
2 to 3 sprigs thyme, leaves picked
small bunch fresh tarragon, finely chopped to make about 2 to 3 tablespoons
2 tsp whole grain mustard
200g butter, at room temperature
salt and pepper, to taste

Place all the ingredients except the butter in a bowl and let it sit for a bit.
Use an electric beater to beat the butter in another  bowl for 3-4 minutes or until pale and creamy. Add the softened butter to the rest of the ingredients and mix until really well combined.
Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.

Slice to order when needed, return to the fridge to use again. And again.

Great served with grilled Rib-eye steak! (available from Woolworths).

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