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.
Sirloin steak with Cafe de Paris sauce – Gustoso
Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).
The authentic version of the sauce has 25 ingredients and best made in bulk.
About | 100 Recipes | Outtakes
Bill Granger calls his steak sandwich recipe perfect, which is pretty hard to top. I decided to experiment with the basic elements of this weekend dish but definitely leave out his garlic creme.
We both agreed that our scrumptious version was one of the best steak sandwiches we’ve had in a long time. It just goes to show that going to a bit more effort to choose good quality ingredients makes a big impact in the finale. We selected fresh ciabatta bread and accidently discovered a biodynamic organic Tilsit (a German style hard cheese) made by Paris Creek Cheese. I was pleased to find a chutney without chilli which was the delectable Tomato and Sultana Chutney by Maggie Beer (highly recommended).
This would make an ideal relaxed bbq dish for your next party.
1 loaf of ciabatta bread
Handful of rocket
2 slices of sirloin, fillet or scotch steak
2 slices of cheddar, or similar
1 red onion, sliced
4 tsps tomato chutney
- Cook onions in olive oil on the bbq. When finished remove from the heat and set aside.
- Slice ciabatta bread into bun sizes and cut in half. Briefly crisp the inside of the ciabatta bread on the bbq.
- Add the steak to the bbq and cook to desired doneness.
- Assemble sandwich by drizzling olive oil on the bottom slice of ciabatta. Then add the rocket, steak, cheddar, onion and tomato jam. Finish off with top slice of ciabatta.
- Use gluten free bread rolls or bread.
- Add some avocado instead of cheese for dairy intolerant people.
- If you can’t find tomato chutney, try a tomato jam or simply slice of real tomato.