cafe de paris

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

chicken livers,

(500 milliliters) milk, to soak

unsalted butter, chopped,

olive oil

garlic cloves, crushed

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

chives,

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

garlic clove, crushed

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

lemon

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called &quot;Café de Paris&quot;. Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It&#39;s so simple, yet so incredibly good!Makes enough for 4 to 6 steaks, depending on how much butter you want on your steaks. Keeps for 2 months in the fridge, also excellent over seafood, poultry and hot steamed veg!

Café de Paris - Steak butter sauce

/ 7 tbsp unsalted butter (, softened)

tbsp eschalot ((small), very finely chopped (Note 1))

garlic (, finely minced)

anchovy (, finely chopped (Note 2))

lemon juice

Worcestershire sauce

tsp curry powder ((mild, Note 3))

tsp paprika ((plain

tsp kosher / cooking salt

tsp tarragon (, finely chopped (Note 4))

tsp parsley (, finely chopped)

Steaks of choice ((Note 5))

salt per steak

tsp black pepper per steak

tbsp vegetable or canola oil

Place ingredients in a bowl and mix to combine.

Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.

Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.

Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.

To use - Slice into 0.7cm (1/3&quot;) slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

Café de Paris butter:

Cooking Steak:

Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.

Dry: Pat steaks dry with paper towels.

Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!

Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.

Cook steak to taste: For 2cm (3/4&quot;) thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).

Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.

Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

This recipe for baked rockfish with a Cafe de Paris sauce is delicious and ready in 30 minutes. Follow the video tutorial for instructions!

Baked Rockfish

butter

mustard powder

thyme

heavy cream

shallot

salt and pepper

garlic

herbs (chives and parsley (optional))

Capers (optional)

Preheat oven to 425°F and line a sheet pan or a baking sheet with parchment paper (if you absolutely do not have parchment paper then you could use aluminum foil- please note that it will stick more-so to aluminum foil). Meanwhile make the sauce.

In a sauce pan or pot, place the butter and melt. Add the shallot and fry for 3-5 minutes on medium heat. Once the shallots look nice and golden brown, add the spices, garlic, and continue to stir. Add the capers if you want them, followed by the cream. You are going to continue to stir the sauce until it thickens. Cream will naturally thicken a sauce. It should take around 5 minutes on a medium heat.

Take your rockfish fillets and pat dry with paper towels. Place the rockfish fillets onto the baking sheet lined with parchment paper. Season with salt and pepper. If you wish, you can use kosher salt and pepper, it makes no real difference in this dish. Pour the sauce over the fish and make sure the sauce is spread evenly over the fish. You want the entire fish to be infused with the flavors of the sauce. Place the baking sheet pan into the preheated oven. This baked rockfish recipe has a cook time of 23 minutes (you do not need to rotate the baked rockfish half way through the bake). When you remove the rockfish from the oven, the internal temperature should be at a minimum 145°F. I always check the thickest part of the fish fillets to make sure it is in fact cooked all the way through .

Remove the baked rockfish from the oven and cover with fresh herbs. You will see when you cut into the fish fillets with your fork that the fish flakes easily. It is absolutely delicious! The color on the top should be a beautiful golden brown, and your rockfish fillets are ready to be served. I like to serve it on a large plate and place it in the middle of a table. It just feels fancier that way.

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Café de Paris - Steak butter sauce

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Top 3 cafe de paris recipes from across the web

The most viewed cafe de paris recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken liver parfait with cafe de ...

Café de Paris - Steak butter sauce

Baked Rockfish

The most viewed cafe de paris recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine