Café de Paris Butter (for Steak)

Café de Paris butter is a complex butter with many ingredients, that in my humble opinion, is the best thing you can serve with a steak. You read all the ingredients and you don't know what is in store but it all comes together beautifully to make a magical tasting sauce that perfectly complements the strong meaty flavours of a sirloin steak. It doesn't actually come from Paris at all, it comes from the Café de Paris in Geneva. It was first put on the menu in the 40s and is still a hit today. I have not been to the restaurant in Geneva but I will give a shout out to the place I tasted it for the first time, Croí in Tralee, Ireland (it was great). This is my version of that famous sauce.

Ingredients

250g salted butter, room temperature

1 tablespoon ketchup

1 teaspoon english mustard

25g capers, finely chopped

1 shallot, finely chopped

10g fresh Parsley, finely chopped

10g fresh chives, finely chopped

1 teaspoon dried marjoram

1 teaspoon dried dill

1 teaspoon dried tarrgaon

1/2 teaspoon dried rosemary

1 garlic clove, finely chopped

3 anchovies fillets, finelt chopped (tinned anchovies)

1 tablespoon smoky scotch whisky

1 teaspoon worcester sauce

1 teaspoon hot madras curry powder

1/2 teaspoon cayenne pepper

1/4 teaspoon salt and pepper

zest of 1/4 lemon

zest of 1/4 orange

Prep Time: 30 minutes

Cooking Time: 3 minutes (also need to cook the steak)

Serves: makes enough for 8 - 10 steaks (you can freeze it if you don't need it all)

Method

1. Combine all of the ingredients in a blender and blend untill a smooth paste

2. Form into a cylinder on a sheet of baking paper and roll up

3. Place in the freezer (even if you are using it immediately, 10 minutes or so is enough)

4. Remove the baking paper and cut 1cm thick disks, as many as steaks you are cooking

5. Heat the grill up to the maximum heat

6. Cook your steak as you like it (I like it pan fried), but don't go as far as you usually would as you need to bang it under the grill next

7. Get your almost cooked steak, place on a grill tray and place the butter disk on top.

8. Place it under the grill until the butter has partially melted and is bubbling slightly (see picture)

9. Serve with your favourite type of spuds!