Café de Paris Butter

This French-inspired compound butter is packed with herbs, garlic, capers, Dijon and a touch of spice. Slice and serve over grilled steak for an easy, flavour-packed finish.

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Course: Compound Butter, Compouond Butter, Sauce

Cuisine: French, Swiss

Keyword: Butter for Steak, Compound Butter, Flavoured Butter, Sauce for Steak

Prep Time: 10

Refrigeration: 2

Servings: rounds

Calories: 140kcal

Equipment

Mixing Bowl
Small knife or garlic press
Spoon or small spatula
Chopping Board
Baking paper or plastic wrap

Ingredients

150 g unsalted butter softened
1 small shallot very finely chopped
1 small garlic clove finely grated or minced
1 anchovy fillet finely chopped
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp baby capers rinsed and chopped
½ tsp curry powder
½ tsp sweet paprika
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped chives
1 tsp finely chopped fresh tarragon
Salt and freshly cracked black pepper to taste

Instructions

Soften the butter: Take the butter out of the fridge and let it soften at room temperature until spreadable but not melted.
Mix the butter: In a medium bowl, combine the softened butter with the finely chopped shallot, garlic, capers, parsley, chives, tarragon, Dijon mustard, anchovy, curry powder, paprika, salt and pepper. Mix until well combined — you can do this with a fork or small spatula.
Roll and chill: Scrape the butter mixture onto a sheet of baking paper or plastic wrap. Roll it into a log, twisting the ends to seal. Refrigerate until firm (at least 2 hours), or freeze for longer storage.
Pro tip: Once the butter is firm, you can slice it into rounds and store them in a freezer bag — perfect for grabbing a piece or two to melt over grilled steak, no need to defrost the whole log.
How to serve: Slice a thick round of Café de Paris Butter and place it on top of hot, freshly grilled steak. The heat will melt the butter into a rich, flavourful sauce. Serve immediately.

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