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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

  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.