The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The following recipe is inspired by one of Australia’s best, Neil Perry of Rockpool Bar and Grill; and is icon of his Rockpool’s culinary history.
Café de Paris Butter
150g unsalted butter, warmed to room temperature
2 anchovies, finely chopped
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
2 tbsp Dijon mustard
1 tsp white vermouth
2 garlic gloves, peeled and finely chopped
1 tsp capers, finely chopped
Rind of half a lemon
½ tsp smoked paprika (pimentón)
½ tsp Keen’s curry powder
1. Whip butter using the paddle attachment of your kitchen mixer. Continue to whip until butter becomes light in colour and slightly fluffy in texture.
2. Using a spatula, fold through remaining ingredients.
3. Roll into log using baking paper to help hold the shape, refrigerate until firm.
Use your favourite cut of steak (we recommend grass-fed, well-aged porterhouse), season well and BBQ to your liking, then rest cooked meat on a rack for several minutes. Slice the steak and top with sliced rounds of Café de Paris butter.
Serve with rosemary and garlic potato wedges roasted in your BBQ.
Please Support Australian Journalism
Your contribution to the longevity of Australian journalism is important to us. Contribute by simply sharing this article with a friend by email, or on social media (see social share icons below), OR:
Subscribe to our app for iOS and Android for just $2.99 AUD per month. For a FREE app trial, simply search for 'Essentials Magazine Australia' in the App Store (Apple) OR Google Play Store (Android) to download the app. Thank you. Jamie Durrant, editor.