Steak with Café de Paris Butter

This steak with Café de Paris butter is perfect for a dinner party and great for a French-style baguette!

Looking for a recipe to impress while being easy-to-make? This steak with Café de Paris butter recipe fits the bill perfectly. Elevate an already delicious T-bone steak to new heights with this fragrant Café de Paris butter made popular by Mr. Boubier in 1930 Geneva. With a combined prep and cook time of under 1 hour, this recipe will have dinner ready quickly, perfect for last minute dinner parties.

We used the Le Creuset Rectangular Grill to achieve fantastic charred lines on our T-bone steaks without the hassle of using an outdoor grill. This grill pan is also suitable for use on all stove tops to provide optimal convenience for any kitchen. Serve your steak with some fries for a satisfying dinner or slice and serve on a halved baguette for a French touch.

Le Creuset Tried & Tested Recipe: Steak with Café de Paris Butter

Difficulty: Average | Serves 2 to 4 persons

Prep Time: Under 30 Minutes | Cook Time: Under 30 Min.


  • 2 T-bone steaks
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • Butter to finish

For The Café De Paris Butter: 

  • 2 teaspoon capers, drained
  • 1 small red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 2 tablespoon parsley, chopped
  • 1 teaspoon thyme, chopped
  • 1 teaspoon chives, sliced
  • 2 tablespoon Worcester sauce
  • 20g Tomato sauce
  • 1 teaspoon paprika
  • 250g butter, softened and cube
  • Salt and pepper


Make the Café de Paris butter:

1. Add all the ingredients to a food processor and blitz until well combined.

2. Cover a clean work surface with 60cm cling wrap and place the butter on the cling wrap surface.

3. Starting from the bottom, roll the butter up like a sausage keeping it tight as you roll, using the work surface to push down on. Seal the ends of the cling wrap by twisting them.

4. Place the butter in the fridge to set or in the freezer to have Café de Paris butter on hand whenever you serve steak.

For the steak:

1. Using a kitchen towel, pat the steak dry and season well with sea salt and black pepper (steak is best cooked at room temperature).

2. To cook the steak, heat the Le Creuset Signature Shallow Grill on a medium heat. Add the olive oil and place the steak fat side down in the pan (this is done to render that fat until it is golden and crispy).

3. Once golden, turn up the heat, cook the steak to your preference (6 minutes on each side), and finish off in the oven at 200°C for your preferred length of time.

4. Add a slice of café de Paris butter on your steak just before it is done and place back into the oven under the grill to slightly warm and bubble and melt.

5. Serve with skinny French fries or slice and serve on a toasted and halved baguette with wholegrain mustard, mayonnaise, thinly sliced red onion and fresh watercress for a French-style picnic sandwich.

Source: Le Creuset

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