Cafe De Paris Butter Sauce Recipe for Perfect Steak

Elevate your next steak dinner from ordinary to extraordinary with my Cafe de Paris butter sauce recipe! This deceptively simple sauce combines shallots, herbs, and spices to create a flavor explosion that will make any cut of beef taste unbelievably delicious.

Get ready to transform your steak night and prepare for a culinary experience you won't soon forget.

Making Café De Paris Butter

First, to make the delicious Café de Paris butter, I'll take 100g (or 7 tbsp) of softened, unsalted butter and place it into a bowl! Don't skip this step – it's important.

Next, I'll add 2 tbsp of super-finely chopped eschalot – those are like fancy baby onions, sweeter than regular ones! Then goes in 1 minced garlic clove, 3 finely chopped anchovy fillets – trust me, you won't taste fish; they add magic!

Now, for the zing! I'm adding 1 tsp each of lemon juice, Worcestershire sauce, Dijon mustard, mild curry powder, plain paprika, kosher salt – because regular salt is boring! Much like a beef tenderloin roast, proper seasoning is the key to great flavor.

Finally, stir in 2 tsp each of finely chopped tarragon –it's got an anise flavor–and parsley. I stir this mixture well, then move on to the shaping phase. I will put it on cling wrap, shape it into a log, and chill it.

Cooking the Perfect Steak

Alright, let's jump into cooking the perfect steak – it's easier than you think! First, take your steak out of the fridge about 30 minutes before cooking. This helps it cook evenly.

Next, pat that steak dry with paper towels. Seriously, get it super dry! This'll help you get a great sear.

Now, get your skillet screaming hot! I mean smoking hot, with about a tablespoon of vegetable or canola oil. Consider grilling chicken using some of these BBQ marinades while you are waiting for your steak to come to room temperature.

Season each side generously with about 1/2 tsp of salt and 1/4 tsp of pepper. Don't be shy! Then, immediately slap it in the hot skillet.

For a 3/4-inch thick steak, cook each side for about 2 minutes for medium-rare. I love using a meat thermometer – aim for 125°F (52°C).

Finally, let your steak rest for 5-10 minutes under foil. This helps keep all those yummy juices inside! Trust me, it's worth it.

Recipe Notes

Before diving in, let's chat about some notes that'll make this Cafe de Paris butter recipe even better!

First, the eschalots—they're like tiny, sweet onions. You might know them as shallots. Just remember, we're not talking about those long green ones!

Next up, anchovies! Don't skip them, they're super important. I know what you're thinking, but they won't make your butter taste fishy; they just add a special something. If you're still worried, use ¾ to 1 teaspoon of anchovy paste instead.

For the curry powder, don't stress too much about which one you use. Any mild one will do, 'cause it shouldn't be the star of the show.

Also, make sure you get a good sear on those steaks. Don't overcrowd the pan—you want that golden crust!