Café de Paris butter – sauce for steak

ส่วนผสม

Ingredients

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100g / 7 tbsp unsalted butter , softened

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2 tbsp eschalot (small), very finely chopped (Note 1)

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1 garlic , finely minced

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3 anchovy fillets , finely chopped (Note 2)

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1 tsp lemon juice

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1 tsp Worcestershire sauce

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1 tsp Dijon mustard

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1 tsp curry powder (mild, Note 3)

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1/2 tsp paprika (plain or sweet, not smoked or spicy)

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1 tsp kosher / cooking salt

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2 tsp tarragon , finely chopped (Note 4)

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2 tsp parsley , finely chopped

วิธีทำ

Place ingredients in a bowl and mix to combine.

Place on cling wrap and roughly shape into a 20cm / 8″ log using spatulas or butter knives.

Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.

Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.

To use – Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts – I use 2 slices each steak. Leftovers – fridge 3 days or freeze 2 months (pre sliced for ease of use).

หมายเหตุ

1. Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.

2. Anchovies – This is an essential ingredient for a really great, authentic Café de Paris. It adds depth of flavour and salt to the butter. It does not make the butter taste fishy, it just blends in as a background flavour. It makes this butter GREAT, don’t skip it!

Substitute with 3/4 to 1 teaspoon of anchovy paste.

3. Curry powder – Any curry powder is fine here because it’s a complimentary rather than dominant flavour. I use Keens or Clives of Indian, both sold at Woolworths, Coles and other large grocery stores in Australia.

4. Tarragon – A common soft herb used in French cooking with a mild aniseed flavour.

5. Steaks – Key to cooking steak well is getting a great deep golden crust. To achieve this, you must not crowd the pan. So unless you’re cooking small eye fillet steaks (aka tenderloin steak / filet mignon), don’t cook more than 2 steaks at a time.