If you’re looking to elevate your steak night to something truly unforgettable, the Café de Paris Steak Butter Sauce Recipe is an absolute game-changer. This rich and fragrant butter sauce has a legendary reputation for adding layers of flavor that dance on your taste buds, combining fresh herbs, spices, and a hint of citrus in a silky, melt-in-your-mouth texture that beautifully complements any cut of steak. Whether you’re cooking for a casual dinner or a special occasion, this sauce brings a French bistro vibe right into your kitchen with effortless elegance and bold taste.
Ingredients You’ll Need
The beauty of the Café de Paris Steak Butter Sauce Recipe is in its simplicity—each ingredient plays a crucial role in building the complex yet balanced flavor profile. From the creamy base of softened butter to the aromatic herbs and spices, these components blend seamlessly to create a sauce that is both luxurious and approachable.
- 100g / 7 tbsp unsalted butter, softened: Acts as the creamy, rich base that carries all the vibrant flavors beautifully.
- 2 tbsp eschalot, very finely chopped: Adds a subtle sweetness and delicate crunch to enhance texture.
- 1 garlic clove, finely minced: Infuses a warm, pungent depth without overpowering the other elements.
- 3 anchovy fillets, finely chopped: A secret ingredient that brings umami richness and savory complexity.
- 1 tsp lemon juice: Offers a fresh brightness that lifts and balances the richness of the butter.
- 1 tsp Worcestershire sauce: Provides tangy, slightly smoky notes for extra depth.
- 1 tsp Dijon mustard: Brings a mild heat and sharpness to keep the sauce lively.
- 1 tsp mild curry powder: Adds a subtle exotic warmth and complexity without overpowering.
- 1/2 tsp paprika (plain or sweet): Introduces a delicate earthiness and beautiful glow to the butter.
- 1 tsp kosher or cooking salt: Essential for enhancing all the intricate flavors.
- 2 tsp finely chopped tarragon: Offers a fresh, slightly anise-like aroma key to the classic flavor profile.
- 2 tsp finely chopped parsley: Adds a pop of color and a gentle herbal note for brightness.
- Steaks of choice: Choose your favorite cuts for a personalized steak experience.
- 1/2 tsp cooking/kosher salt per steak: For perfect seasoning and crust formation.
- 1/4 tsp black pepper per steak: Adds a gentle heat and earthiness.
- 1 tbsp vegetable or canola oil: Ideal for searing steaks to a golden, flavorful crust.
How to Make Café de Paris Steak Butter Sauce Recipe
Step 1: Prepare the Flavored Butter Base
Start by placing the softened butter in a mixing bowl. Add your finely chopped eschalots, minced garlic, and anchovy fillets. Mixing these ingredients into the butter at room temperature ensures that every mouthful of sauce bursts with savory layers.
Step 2: Layer in the Aromatics and Seasonings
Now, whisk in the lemon juice, Worcestershire sauce, Dijon mustard, curry powder, and paprika. These powerhouse flavorings create that signature vibrant and mildly spiced note that makes this recipe unforgettable. Salt is crucial here to marry all the tastes beautifully.
Step 3: Add Fresh Herbs for Brightness
Fold in the finely chopped tarragon and parsley. These herbs lift the sauce, adding freshness and elegant hints of flavor that perfectly cut through the richness. Give the mixture a final gentle stir to combine everything.
Step 4: Chill and Form the Butter
Place the compound butter on a piece of parchment or plastic wrap, shaping it into a log. Refrigerate for at least an hour until firm. This step makes it easier to slice rounds that melt gloriously over hot steaks.
How to Serve Café de Paris Steak Butter Sauce Recipe
Garnishes
When plating your steaks, top each cut with a thick, chilled slice of your Café de Paris butter. As it melts, it creates a glossy, herb-infused coating that’s irresistible. Garnish with a few fresh sprigs of tarragon or parsley to echo the flavors and add visual appeal.
Side Dishes
This sauce goes hand in hand with classic steakhouse sides like crispy pommes frites, sautéed green beans, or a fresh mixed salad. Think of refreshing, simple sides that let the butter sauce shine without competing.
Creative Ways to Present
For a stunning presentation, serve the butter rounds on a small wooden board beside the steak or melt the butter slightly and drizzle artistically across the plate. Pair with a bold red wine and you have yourself a restaurant-worthy dish at home.
Make Ahead and Storage
Storing Leftovers
If you have extra Café de Paris butter, wrap it tightly in parchment and store it in an airtight container in the fridge. It stays fresh and flavorful for up to one week, ready to add instant indulgence to another steak dinner or grilled veggies.
Freezing
This steak butter sauce freezes wonderfully. Keep it wrapped well to prevent freezer burn, and use it within 2 months. Frozen butter can be sliced and thrown straight onto hot foods for melting convenience.
Reheating
When you’re ready to use frozen or refrigerated butter, simply let it come to room temperature or gently warm it just until softened and spreadable. Avoid overheating or microwaving directly as this can separate the sauce.
FAQs
Can I use salted butter instead of unsalted?
Unsalted butter is recommended so you can control the saltiness precisely. Using salted butter might make the sauce too salty, but if that’s all you have, reduce or omit the added salt and taste as you go.
Is anchovy necessary in the recipe?
Anchovy fillets provide essential umami richness that subtly enhances the depth of flavor. You can omit if you prefer, but the sauce won’t have quite the same complexity and savory punch.
Can I make this sauce dairy-free?
The sauce’s base is butter, which is dairy. For a dairy-free alternative, try blending olive oil with herbs and spices, but it won’t have the same luscious melt and texture that make the original Café de Paris butter sauce so special.
What cuts of steak work best with this sauce?
Ribeye, sirloin, filet mignon, or strip steaks all pair beautifully. The rich butter sauce complements the natural flavors and textures of these cuts wonderfully.
How should I season the steak before cooking?
Keep it simple. Salt and freshly ground black pepper bring out the meat’s flavor. The sauce adds so much aromatics and complexity that heavy seasoning is unnecessary.
Final Thoughts
Trust me, once you try this Café de Paris Steak Butter Sauce Recipe, it will become your go-to secret for making any steak feel like a celebration. The vibrant herbs, spices, and clever balance of flavors bring the kind of indulgence that’s both nostalgic and exciting. So grab your butter, blend those flavors, and get ready to impress yourself and everyone around your dinner table!
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Café de Paris Steak Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes (steak cooking time varies)
- Total Time: 20 minutes
- Yield: 4 to 6 steaks with butter sauce
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Description
Café de Paris butter sauce is a classic, flavorful compound butter served atop perfectly cooked steaks. This rich and aromatic sauce features soft butter blended with shallots, garlic, anchovies, herbs, and spices to create a luxurious complement to grilled or pan-seared beef. Ideal for elevating your steak dinner, this recipe yields enough sauce for 4 to 6 steaks and can be prepared in just 10 minutes without any cooking required.
Ingredients
For the Café de Paris Butter Sauce
- 100g / 7 tbsp unsalted butter, softened
- 2 tbsp eschalot (small), very finely chopped
- 1 garlic clove, finely minced
- 3 anchovy fillets, finely chopped
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp mild curry powder
- 1/2 tsp paprika (plain or sweet)
- 1 tsp kosher or cooking salt
- 2 tsp tarragon, finely chopped
- 2 tsp parsley, finely chopped
For the Steaks
- Steaks of choice (4 to 6 pieces, depending on size)
- 1/2 tsp cooking or kosher salt per steak
- 1/4 tsp black pepper per steak
- 1 tbsp vegetable or canola oil
Instructions
- Prepare the Café de Paris Butter: In a mixing bowl, combine the softened unsalted butter with the finely chopped eschalot, minced garlic, chopped anchovy fillets, lemon juice, Worcestershire sauce, Dijon mustard, mild curry powder, paprika, kosher salt, chopped tarragon, and chopped parsley. Mix thoroughly until all ingredients are evenly incorporated. Set the compound butter aside, or refrigerate to firm up if preferred.
- Cook the Steaks: Season each steak evenly on both sides with 1/2 teaspoon of kosher or cooking salt and 1/4 teaspoon of black pepper. Heat a skillet or frying pan over medium-high heat and add 1 tablespoon of vegetable or canola oil. Once the oil is hot and shimmering, sear the steaks according to your preferred level of doneness, typically about 3-5 minutes per side for medium-rare depending on thickness. Remove steaks from the pan and let rest for a few minutes.
- Serve: Place a generous dollop of the Café de Paris butter on top of each resting steak while still warm, allowing it to melt over the meat. Serve immediately, pairing with your favorite sides.
Notes
- Note 1: Eschalots are similar to shallots and can be found in specialty markets or substituted with finely chopped shallots.
- Note 2: Anchovy fillets add umami depth; do not substitute with anchovy paste for texture reasons.
- Note 3: Use mild curry powder to avoid overpowering the butter’s delicate flavors.
- Note 4: Fresh tarragon is preferred for its anise-like flavor, but dried can be used in a pinch (use less).
- Note 5: Choose good quality steaks such as ribeye, sirloin, or filet mignon for best results.
