Café de Paris Butter for Steak

Why You’ll Love This Recipe

Café de Paris Butter is a richly flavored compound butter traditionally served with steak, originating from Geneva in the 1930s. It’s a luxurious blend of herbs, spices, and savory ingredients that melt over hot meat, creating a luscious sauce. Perfect for transforming a simple steak into a restaurant-quality dish, this butter is aromatic, complex, and deeply satisfying.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)shallotgarlicDijon mustardWorcestershire sauceanchovy paste (or finely chopped anchovy fillets)capersfresh parsleyfresh chivesfresh tarragondried thymepaprikaMadras curry powdersalt and black pepperlemon juicebrandy (optional)

directions

In a small skillet, sauté finely chopped shallot and garlic in a bit of butter until soft and fragrant. Let cool.

In a mixing bowl, combine the softened butter with the cooled shallot-garlic mixture.

Stir in Dijon mustard, Worcestershire sauce, anchovy paste, and a small splash of lemon juice.

Add finely chopped herbs (parsley, chives, tarragon), capers, thyme, paprika, and curry powder.

Season with salt and black pepper to taste. Add a splash of brandy if using.

Mix everything thoroughly until well combined.

Place the butter mixture onto a sheet of plastic wrap or parchment paper.

Roll into a log and twist the ends to seal. Chill in the refrigerator for at least 2 hours, or until firm.

To serve, slice a round of the butter and place it on top of hot grilled or pan-seared steak just before serving.

Servings and timing

This recipe yields about 1 cup of compound butter (enough for 6-8 steaks).Preparation time: 15 minutesChilling time: 2 hoursTotal time: about 2 hours 15 minutes

Variations

Add a pinch of cayenne pepper for a spicy kick.

Use shallot confit or roasted garlic for a deeper flavor.

Incorporate finely grated lemon zest for brightness.

Swap fresh herbs based on preference or availability.

Add a dash of cream for an even silkier finish.

storage/reheating

Store the butter log wrapped tightly in plastic wrap in the refrigerator for up to 1 week.Freeze for up to 3 months—slice as needed and use directly from the freezer.No reheating necessary; the butter melts over hot steak naturally.

FAQs

What does Café de Paris Butter taste like?

It’s savory, herby, tangy, and slightly spicy with umami from anchovies and depth from spices.

Can I make it ahead of time?

Yes, it’s ideal for prep ahead and actually improves in flavor as it rests.

Do I have to use anchovies?

They add umami without tasting fishy, but you can omit or substitute with miso paste.

Can I use dried herbs?

Fresh herbs are best for flavor and texture, but dried can be used in smaller amounts.

Does it only go with steak?

No, it’s great on grilled chicken, roasted vegetables, fish, or even baked potatoes.

Can I shape it differently?

Yes, press into a small ramekin or scoop into decorative molds for presentation.

How do I soften the butter quickly?

Cut into small pieces and let sit at room temperature for 15–20 minutes.

Is brandy necessary?

Optional—it adds depth, but you can leave it out or replace with a splash of white wine.

Can I make it dairy-free?

Use a plant-based butter substitute; flavors will still work well.

What cut of steak pairs best?

Ribeye, filet mignon, sirloin, or New York strip all pair beautifully.

Conclusion

Café de Paris Butter is a gourmet finishing touch that elevates any steak into a flavorful, melt-in-your-mouth experience. Bursting with herbs, spices, and umami-rich ingredients, this versatile butter is a must-try for steak lovers and anyone seeking to add a luxurious French twist to their home cooking.

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