Cafe de Paris butter sauce was originally created way back in 1941 by Freddy Dumont for the restaurant of the same name, in Geneva. The original recipe remains a secret, so this is rumoured to be a close version. If you don’t have all the exact 25 ingredients, don’t worry just use what you have and the result will still be delicious. Although it is better to make the butter in large quantities, this recipe is cut down as much as possible. Use the butter on steak, baked potatoes, or under the skin of roast chicken.
The butter sauce will keep for about a week in the refrigerator or for several months in the freezer (wrapped in plastic).
Sirloin steak with Cafe de Paris sauce recipe
250g unsalted butter
3/4 Tbsp tomato sauce
1 1/2 tsp Dijon mustard
1 tsp capers, well rinsed
30 g shallots, peeled and finely chopped
1 Tbsp of parsley, chopped
1 Tbsp of chives, chopped
3/4 tsp dried marjoram
3/4 tsp dried dill
1/2 tsp fresh thyme leaves
3 fresh tarragon leaves
a pinch of ground dried rosemary
1/2 to 1 small clove of garlic
2 anchovy fillets, rinsed
1 tsp good brandy
1 tsp Madeira
1/4 tsp Worcestershire sauce
a pinch of sweet paprika
a pinch of curry powder
a pinch of cayenne pepper
The zest of 1/8 a lemon
The zest of 1/8 orange
The juice of 1/4 lemon
Season with salt
1 sirloin steak per person
- Leave the butter out so that it is at room temperature.
- Mix all of the ingredients together in a small bowl, pressing them together with the back of a fork or beat on low with an electric mixer.
- Transfer the butter to a sheet of grease proof paper and roll into a sausage shape.
- Refrigerate and cut into discs as required.
- Preheat a frying pan or grill to high.
- Season steaks with salt and pepper. Spray with oil.
- Cook for 3 to 5 minutes each side for medium-rare or until cooked to your liking.
- Transfer to a serving plate. Cover with foil and set aside for 2 minutes to rest.
- Slice butter and place a disc on top of each steak.