Café de Paris butter is a flavoured butter for steak that’s infused with an tantalising mix of herbs, spices and savoury condiments. Top sizzling-hot steaks with slices of this classic French compound butter and watch as it melts into an incredible butter sauce that oozes over the meat!
Café de Paris butter – sauce for steak
Despite its name, Café de Paris butter was actually born in Switzerland, at Restaurant Café de Paris in Geneva back in 1941. It is traditionally an emulsified butter sauce that’s poured over steak, and the original secret recipe is still served today at restaurants such the L’Entrecote group’s steakhouses in France, Switzerland and elsewhere.
These days you’ll find versions of Café de Paris sauce more often served instead as convenient, flavoured butter rounds, like this recipe. Either way the fundamentals are a good balance of aromatic herbs, careful spicing and a savoury boost from a secret ingredient: anchovies!
A pat of this butter on a steak with a side of thinly cut fries, and you’ve instantly got a classic steak frites worthy of a swanky French bistro. Its use doesn’t end there either. The flavours also go brilliantly with seafood, poultry and steamed vegetables too!
Ingredients in Café de Paris butter
Café de Paris butter is all about great balance! No single flavour should dominate, it should taste of a complex whole.
Butter – Not all butters are created equal! Most butters are like wine – the more you pay, the better the butter.
For a truly authentic experience, find a French butter (I get mine from a local French deli called Le Petit Marché in Newport, Sydney). Whatever you use, be sure it is unsalted since we’re adding salty incredients already.
Anchovies – This is an essential ingredient for a really great, authentic Café de Paris butter. It does not make the butter taste fishy, it just blends in as a background flavour and most importantly, adds seasoning and umami that plain salt cannot do.
It is what makes this butter GREAT, so don’t skip it!
Substitute with 3/4 to 1 teaspoon of anchovy paste.
Curry powder – Curry powder is one of the “secret” spices that makes Café de Paris butter so deliciously intriguing. It doesn’t dominate the butter, but it’s definitely there, well balanced with the other flavourings.
The original recipe probably contains vadouvan, a French curry spice blend with colonial roots. Any curry powder is fine here though because it’s a complimentary rather than primary flavour. I use Keens or Clives of India, both sold at Woolworths, Coles and other large grocery stores in Australia.
Paprika – The other spice that adds a lovely warmth to the butter in terms of both flavour and colour.
Worcestershire sauce – We’re doubling down on the fish-based umami! This pantry-essential sauce adds even more savoury flavour depth to this butter. There really is no substitute!
Lemon – Just a touch of brightness. If you don’t have lemons, vinegar will work fine here because it’s such a small amount (just 1 teaspoon).
Dijon mustard – For flavour and a little sharpness. Dijon mustard is traditional (being of French origin!) else any smooth and non-spicy mustard will work fine here.
Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions
Tarragon – A common herb used in French cooking with a mild aniseed flavour, a key herb flavouring for an authentic Café de Paris experience!
Parsley – This adds colour more than flavour into the butter, so I wouldn’t say it’s absolutely essential with all the other flavourings included in this butter.
How to make Café de Paris butter for steak
To make Café de Paris, it’s as simple as mixing, shaping into a log then refrigerating until firm so it can be sliced.
Mix – Place all the Café de Paris ingredients in a bowl until combined. It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen!
Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.
Roll up in the cling wrap.
Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!
Refrigerate – Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.
Refrigerate for 3 hours until firm.
Slice and serve – To use, remove from the fridge and slice while firm and cold. Let it come to room temperature (so it melts easily on hot steak).
Cook steak to your liking, then place one or two slices of butter on the hot steak so it melts into a sauce. Prepare yourself for a lip smacking steak dinner!
Leftovers – fridge 3 days or freeze 2 months (pre slice for ease of use).
The classic French way to serve steak with Cafe de Paris butter is steak frites – a bistro steak with shoestring fries and a simple green salad. Simplicity at its best.
Otherwise, while ordinarily I’d suggest classic steakhouse sides of buttered herb baby potatoes with some warm greens, today I’m going with bread.
Because there ain’t nothing like warm crusty bread to mop a plate clean of butter, right?!? – Nagi x
PS. The bread I linked above is the most popular bread recipe on my website, a famous No Knead Crusty Artisan Bread based on a New York Times recipe. But if you don’t have yeast – or don’t have time to wait for dough to rise – try this No Yeast Loaf instead. For a loaf made without yeast, it is outstandingly convincing!
Watch how to make it
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Café de Paris – Steak butter sauce
Ingredients
- 100g / 7 tbsp unsalted butter , softened
- 2 tbsp eschalot (small), very finely chopped (Note 1)
- 1 garlic , finely minced
- 3 anchovy fillets , finely chopped (Note 2)
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp curry powder (mild, Note 3)
- 1/2 tsp paprika (plain or sweet, not smoked or spicy)
- 1 tsp kosher / cooking salt
- 2 tsp tarragon , finely chopped (Note 4)
- 2 tsp parsley , finely chopped
Steak:
- Steaks of choice (Note 5)
- 1/2 tsp cooking/kosher salt per steak
- 1/4 tsp black pepper per steak
- 1 tbsp vegetable or canola oil
Instructions
Café de Paris butter:
- 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") 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).
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") 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).
Recipe Notes:
6. Nutrition – For butter only, per 25g portion.Nutrition Information:
Life of Dozer
He was banished outside until I could wash him because he rolled in duck poo while out on a walk. Hard to resist that forlorn face. He’s used to total freedom – coming and going as he pleases! (Confession – one pitiful wail and I ditched work to go outside to bathe him. #sucker)
Can I use dried tarragon with this? I cannot find the fresh stuff anywhere
been in new place @ Caloundra about 12 months . Used your recipes when @ Golden Beach ( 4551 ). 24 yrs .Sick of curries back to your tucker, which is great . 71 yr Male
This. Is. Sublime…just heavenly! Haven’t even had it on steak yet but have made a double quantity and rolled up and placed for safe keeping in the deep freeze. When we have tired of eating Christmas leftovers, this will be on the menu for New Years this year …already have a beef fillet in readiness! It was lovely to have all the ingredients on hand for this amazing and classic compound butter, including fresh tarragon and parsley picked from the garden just before prep. Husband had a taste test and said it triggered a memory of eating at The Black Stump decades ago (always great steak)…isn’t it wonderful when a handful of blended ingredients can transport us back in time like that? Thanks Nagi and team 🙂
Made this last night, found the curry powder a little overwhelming so added in lemon zest and pepper – it was gorgeous. Highly recommend whipping the butter so you get the ingredients thoroughly mixed. Total winner recipe!
Dear Nagi: This is a personal thank you from the heart. My wife and I lived in Geneva from the late 6o’s to the mid 70’s. The first time my father visited us, he wanted to go to the Cafe de Paris. It was great, and we always took him there as well as some friends. Getting older now, I sometimes search for menu items that are not just good but spawn memories. As soon as I mixed the ingredients, one whiff transported us back 5o years to the great taste and pleasant circumstances. My only problem now is that everyone wants a piece of the batches I make!!!
We had friends over for bbq lunch and looked to Nagi for a nice accompaniment the steaks – this Cafe de Paris Butter was a total hit with EVERYONE. I even had to send a guest home with some unused portions 😂. . The umami from the anchovies makes it next level – highly, highly recommend! Thanks Nagi xx
Yum! Stoked I now have a bag full of pre cut flavour butter bombs ready to go. Thanks Nagi
This was surprisingly scrumptious. Odd ingredients as Nagi states but so good on steak and baby potatoes. Make sure you use a mild curry powder and you’re good to go.
Oh dear lord this butter is freaking delish! All the ingredients don’t seem to go together, but they DO!! Phooooar hubby will come back from a Superbowl party for steak on the bbq and lashings of this mouthful of scrumminess!! Not fishy in the slightest.
Absolutely delicious, have entertained a ridiculous amount this weekend and this has been on the menu twice! Used the leftover as the base for a roux to bake potatoes in for todays luncheon offerings. Nagi, you are terrific. Your recipes are so easy to follow, even husband is cooking along too … and if you follow the instructions, it will look like the picture which is a win!
Hi,
Your recipes are most delicious and so easy to follow. Thank you so much!
I made the slow cooked beef brisket with the BBQ sauce, divine and I made the Café de Paris recipe. Incredibly authentic French. You truly are an awesome and one of the top chefs.
Cheers,
Judith
Merci Judith!! Thank you for taking the time to write to me! N x
I could only give this 3 stars – yes it was delicious, but the overwhelming flavour was the curry powder, everything else was lost. Next time I will try adding only 1/4 of the curry powder.
Hi Tamara – curry powders vary widely from brand to brand so yes you might have to make an adjustment next time! N x
This really takes the steak to another level !!!!!
Don’t be fooled by the ingredients : I am not a big fan of mustard, nor anchovies, nor curry/paprika with steaks. But boy doest it mix well with steak !!!
Thank you so much for this recipe !! You truly are the best 🤩
PS : I couldn’t find tarragon so I used fresh thyme and it was delicious ! Can’t wait to try it with tarragon
This was surprisingly scrumptious. Odd ingredients as Nagi states but so good on steak and baby potatoes. Make sure you use a mild curry powder and you’re good to go.
It totally takes it to the next level!! N x
How do you use it with fish? Same way as with stake? Or can you bake the fish with the butter?
I would just melt a bit over the fish at the end! N x
NEXT LEVEL BUTTER SAUCE!! THE ONLY WAY FROM NOW ON!!
I KNOW!!!! It’s sooo yummy with steak!! Thank you! N x
You are my number 1 trusted chef whenever I need a recipe. Thank you for everything you share.
I have a request, please. Entrecôte!
I lived in Paris for 6 months and really miss a well made entrecôte.
Thank you again!
Hi Aline…will add that to the ideas list! Nx
I am looking for a recipe for smoked butter. I had it once at a fancy restaurant. Any ideas? Thank you.
P.S. I love all your recipes, they are so delicious.
I don’t have a recipe for it just yet Tracy, pop it on my recipe request page though! N x
All I can say is “sensational”!!! So delicious, I could just eat the butter! (Secretly….. I did eat a little on it’s own haha).
Spectacular! Couldn’t get fresh tarragon, so subbed (cautiously) with dried.
How much dried tarragon did you use and did it work?
Crikey, that’s well over a year ago now – I think I started with ½ teaspoon, mixed it in and did a taste test. From memory I used a scant teaspoon, and yes, it worked just fine.
I can’t wait to make this for my family that are coming to visit next week. Nagi, your recipes never disappoint and I have tried many. Plus, Dozer’s stories bring so much joy to my heart. He’s the best kind of fur baby!
Imagine my absolute glee when you put this recipe up. In 2014 I went to Paris. My daughter-in-law suggested we go to L’Entrecote for their steak with this divine sauce and chips. I have yearned to taste this again and although since, I have become a vegetarian, my better half cannot wait for me to make this sauce. Thank you for your sensational recipes.