Rockpool's Cafe de Paris Butter Sauce Recipe for Steaks
It's one of those recipes that looks scary because of the long ingredient list, but it's not only quick and simple to prepare, the butter can be frozen and tastes absolutely sensational! You could use it with beef roasts, grilled salmon or even chicken. Prepare in advance. Also, I like to melt my butter portions in the microwave just before serving, for say about 15 seconds, as it helps the flavours 'melt' into the steaks. Adapted slightly from Neil Perry's recipe.
Servings: 8 -10
Ingredients
- 3 tsp light tasting olive oil
- 1/4 small brown onion finely diced
- 10 g Indian style curry powder
- 125 g unsalted butter softened
- 1 small handful parsley leaves
- 1 clove garlic crushed
- Juice of 1/2 lemon
- 2 tsp Worcestershire sauce
- 3 anchovy fillets
- 1/2 tsp baby capers rinsed
- 1/2 tsp sea salt
- 1 tsp ground pepper
- 1 small handful basil leaves
- 1 leaves small handful thyme sprigs only
- 1/2 tsp ground ginger
- 1 egg yolk
Instructions
- 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.
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