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This is certainly not my recipe, it originates from the Cafe de Paris in Switzerland and is served on top of steak. Put a slice (or several) on top of your freshly cooked steaks and leave to melt. It’s a long list of ingredient but once made will keep in the fridge for a week or so or you can freeze for up to 6 months

250 g butter, very soft

30 g shallots, roughly chopped

2 tsp capers

1 clove garlic, roughly chopped

1/2 tsp paprika

1/2 tsp curry powder

1/2 tsp ground black pepper

1 tbsp parsley, chopped

1 tbsp chives, snipped

1 tbsp thyme leaves

2 anchovy fillets

2 tsp brandy

1 tsp dijon mustard

1 tsp Worcester sauce

1 tbsp ketchup

1 lemon, zest and juice from half

1 orange, zest

Put all the ingredients apart from the butter into a mini chopper. Pulse until finely chopped. Add the butter a quarter at a time and pulse to combine.

When all the butter has been combined, tip onto a sheet of foil, form into a log, roll and secure the ends. Store in the fridge until needed

Café de Paris Butter

Jules
This is certainly not my recipe, it originates from the Cafe de Paris in Switzerland and is served on top of steak. Put a slice (or several) on top of your freshly cooked steaks and leave to melt. It's a long list of ingredient but once made will keep in the fridge for a week or so or you can freeze for up to 6 months
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Prep Time 10 minutes
Course Condiment
Servings 250 grams

Ingredients
  

  • 250 g butter very soft
  • 30 g shallots roughly chopped
  • 2 tsp capers
  • 1 clove garlic
  • ½ tsp paprika
  • ½ tsp curry powder
  • ½ tsp ground pepper
  • 1 tbsp parsley chopped
  • 1 tbsp chives snipped
  • 1 tbsp thyme leaves
  • 2 anchovy fillets
  • 2 tsp brandy
  • 1 tsp dijon mustard
  • 1 tsp Worcester sauce
  • 1 tbsp ketchup
  • 1 lemon zest and juice of half
  • 1 orange zest

Instructions
 

  • Put all the ingredients apart from the butter into a mini chopper. Pulse until finely chopped. Add the butter a quarter at a time and pulse to combine.
  • When all the butter has been combined, tip onto a sheet of foil, form into a log, roll and secure the ends. Store in the fridge until needed
Tried this recipe?Let us know how it was!

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