Butter “Cafe de Paris” with a red wine twist

Name: Beurre 'Cafe de Paris'
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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)

On 10 May, 2024
By Pierre-Antoine
0 Comments

If you like a good steak, if possible from a coal fired barbie, then chances are you like Beurre Café 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

Ingredients

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

Instructions

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.