Butter “Cafe de Paris” with a red wine twist


If you like a good steak, if possible from a coal fired barbie, then chances are you like Beurre CafĂ© de Paris “sauce”. And if you like a good steak, chances are you like a glass of good red wine to go with it…. Right??!! My recipe below combines both, which allows for an even better pairing of the meat and wine…

Beurre 'Cafe de Paris'

A traditional French sauce for red meat, with a red wine twist

Course Main Course
Cuisine French
Keyword Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 35 minutes
Servings 10
Author Private Chef


  • 250 gram Unsalted butter Room temperature
  • 6 filets Anchovy White if available
  • 1 tsp Capers in vinegar
  • 1 tsp Salt flakes
  • 2 tsp Cracked black pepper
  • 1/2 Bunch Flat parsley
  • 1/2 Bunch Thyme
  • 2 Clove Garlic
  • 2 French Shallot Medium size
  • 100 Ml Red wine Good one
  • 2 Bay leaves
  • 2 Springs Thyme
  • 1 zest Lemon
  • 1 tsp Fermented chili sauce optional


  1. Sweat shallot with a little EVOO till translucent, then add chopped garlic, bay leaves and thyme springs. Sweat on low heat for another 2 minutes. Add wine and reduce to dry.

    Let cool down then add to all the other ingredients, all chopped. Roll in Gladwrap, keep in fridge for up to 2 weeks, or in freezer for 3 months.


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Private Chef