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Looking for a dish that wows with ease? This steak with butter from Café de Paris is the only option. Turn a T-bone steak into a gourmet masterpiece by using the fragrant Café de Paris butter, which was made popular in Geneva in 1930 by Mr. Boubier. This meal may be quickly prepared and cooked in less than an hour, making it a great option for last-minute dinner gatherings.
We used the Le Creuset Rectangular barbecue to get perfect scorched lines on our T-bone steaks without the mess of an outside barbecue. All stovetops may use this adaptable grill pans, making it convenient in any kitchen. For a filling supper, serve the steak with potatoes; alternatively, slice it over a split baguette for a really French touch..
Recipe Tested and Tried at Le Creuset: Steak with Butter from Café de Paris
Difficulty: Average | Serves: 2 to 4 persons
Prep Time: Under 30 Minutes | Cook Time: Under 30 Min.
Ingredients:
- Two steaks with T-bones
- sea salt
- freshly ground black pepper
- Olive oil
- Add butter to complete.
Regarding The Paris Butter Café:
- Two tablespoons of drained capers
- One little red onion, cut finely
- one smashed garlic clove
- One tsp Dijon mustard
- 2 tsp finely chopped parsley
- 1 teaspoon thyme, chopped
- 1 teaspoon chives, sliced
- 2 tablespoons Worcester sauce
- 20g Tomato sauce
- 1 teaspoon paprika
- 250g butter, softened and cubed
- Salt and pepper
Method:
To make the beurre de Paris,
- In a food processor, add all the ingredients and pulse until thoroughly mixed.
- Spread 60cm of cling film on a spotlessly clean work surface, then arrange the butter on top of the wrap.
- Roll the butter like a sausage, starting from the bottom and rolling tightly, pressing down on the work surface as you roll. Twisting the cling wrap ends will seal them.
- To ensure you always have Café de Paris butter on available for serving steak, place the butter in the freezer or refrigerator to solidify.
For the steak:
- Steak is best cooked at room temperature, so blot dry with a kitchen towel and generously season with sea salt and black pepper.
- Preheat the Le Creuset Signature Shallow Grill to medium heat before cooking the steak. To render the fat until it becomes crispy and golden, lay the steak in the pan with the fat side down after adding the olive oil.
- After the steak turns golden, increase the heat, cook it for as long as you want—six minutes on each side—and then finish it in the oven at 200°C for as long as you like.
- Just before it's done, top your steak with a piece of café de Paris butter and return it to the oven under the grill to bubble and melt.
- Serve with slim French fries or, for a picnic sandwich in the French way, slice and serve on a toasted, half baguette with wholegrain mustard, mayonnaise, thinly sliced red onion, and fresh watercress.
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