Rockpool’s Cafe de Paris Butter Sauce for Steaks
The secret to a good Cafe De Paris Butter sauce, lies in quality butter and a perfect balance of fragrant herbs and curry powder. The following recipe is not just any loose interpretation of the sauce, it is inspired by one of Australia’s best, Neil Perry of Rockpool Bar and Grill. For homemade cultured butter see this post.
I would be kidding myself, and you, if I told you that this post was about beef steaks.
Having tried Neil Perry’s Cafe de Paris Butter recently I couldn’t think about anything else for about a week. This should give you an indication of how good this butter was. I was going to reverse engineer the recipe as I like to do when I’ve tasted something magnificent, but when I googled “Cafe de Paris Butter” for the basic ratios, Neil’s recipe which has a lovely hint of curry, came up at the top. I hope that’s where it stays, I’m just spreading the love.
While this time we opted for premium Rangers Valley 300 day rumps (at $69 a kilo), which by the way were divine, a similar memorable-for-weeks-type effect could easily be achieved with your regular supermarket beef fillet. It’s all in the butter…
If you’d gasped at the price of the beef, I assure you that one $22 steak, which we asked the butchers at Victor Churchill to split into 3, was more than enough to satisfy 3 people. The 100g serving can be easily padded out with cheap peasant vegetables such as mash, roasted beets, onion and parsnip, as well steamed green veg which are lovely and alkalising on the body too. In the end, the meal ends up being relatively cheap to prepare at home and tastes incredibly good!
Lastly, it’s time to announce my blogiversary giveaway winner. The 12 month subscription to the Australian Good Food Guide magazine goes to… Jasmine at Not too Fancy !!! Congratulations, hope you’ll enjoy your prize! And thanks to everyone who participated – I loved reading all your lovely comments and have taken a lot of suggestions on board.
- 3 tsp light tasting olive oil
- ¼ small brown onion, finely diced
- 10g Indian style curry powder
- 125g unsalted butter, softened
- 1 small handful parsley leaves
- 1 clove garlic, crushed
- Juice of ½ lemon
- 2 tsp Worcestershire sauce
- 3 anchovy fillets
- ½ tsp baby capers, rinsed
- ½ tsp sea salt
- 1 tsp ground pepper
- 1 small handful basil leaves
- 1 small handful thyme sprigs, leaves only
- ½ tsp ground ginger
- 1 egg yolk
- Heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.
- Place cooled cooked onion and all remaining ingredients in a food processor or a chopping attachment of your sick blender and process until well combined and majority of the herbs have been blended into the butter. Adjust the seasoning if necessary.
- Roll Cafe de Paris Butter into a 2 inch diameter log, wrap in plastic wrap and refrigerate until firm. Any unused butter can be frozen if it is not going to be used within a week or so.
- To serve, slice Cafe de Paris Butter into rounds (and bring to room temperature) before serving on top of hot steaks. Allow the butter to melt into a sauce.