Steak Side French

Cafe de Paris butter

Name: Cafe de Paris butter recipe
Yield: 300g
Cuisine: /french
Ingredients: 125g unsalted butter, at room temperature; 55g anchovies, finely chopped; 1 large eschalot, finely chopped; 12 garlic cloves, crushed; 62.50 ml finely chopped flat-leaf parsley; 2 tsp finely chopped tarragon leaves; 1 1/2 tsp lemon juice; 1 1/2 tsp curry powder; 1 tsp each Dijon mustard, Worcestershire sauce and tomato sauce; 1 tsp salt flakes; 3/4 tsp paprika

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300g

Flank steaks with miso-lime butter and charred corn

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by Alex Prichard

ALEX PRICHARD, HEAD CHEF AT ICEBERGS

Feb 02, 2024

This butter is famously paired with grilled steak, and some French fries to mop it up. It’s also delicious with scallops, prawns, grilled fish… or in an extra-special cheese toastie.

125g unsalted butter, at room temperature
55g anchovies, finely chopped
1 large eschalot, finely chopped
12 garlic cloves, crushed
1/4 cup finely chopped flat-leaf parsley
2 tsp finely chopped tarragon leaves
1 1/2 tsp lemon juice
1 1/2 tsp curry powder
1 tsp each Dijon mustard, Worcestershire sauce and tomato sauce
1 tsp salt flakes
3/4 tsp paprika

Method

1.

Place all ingredients in a medium bowl and stir until well combined. Spoon mixture onto a 30cm-long piece of plastic wrap. Roll up to enclose. Twist ends to seal. Roll to form a 12cm-long log. Refrigerate for 30 minutes or until firm. Slice and serve when ready. See notes for how to best store this butter.

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