Thursday, January 17, 2008

Cafe de Paris Sauce and Butter Recipes

I love the Cafe de Paris sauce for steaks. It is decadent and fattening and it is really bad for you, but it tastes soooooo good, nothing can compare to it:)

When I started looking for the recipe I found out that it's a secret recipe. The original is served at the Paris restaurant called "Cafe de Paris" and they never give the recipe out.

So while looking for the recipe I found a lot of different ones. I'm adding some of the ones that I liked below. There is even a recipe with pork chops, which you can substitute for lamb chops. This sauce is just heavenly with meats.

I have cooked the first recipe, and it actually came out as close as it could get to the sauce I have tasted at the restaurant, so I was very happy with the result. I will be trying the others soon, but for now, let's just say that the first recipe is how I ended up seducing my husband:) I guess it's true about the men's heart via the stomach:))

Serve these with fries where they can be dunked in the sauce. That's how it is originally served and I think it should always be served that way:) Don't forget the wine:) Enjoy....


If you do not have Madeira on hand, Sherry makes a fine substitute.

The sauce is prepared in the pan in which steaks are initially seared while the steaks are finishing in the oven in a separate pan or on a baking sheet.

1 large shallot, minced (about 3 tbsp.)
1 cup Madeira
1 tablespoon anchovy paste or 2 anchovy fillets mashed into a paste
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon juice from one lemon
3 tablespoons unsalted butter, softened
salt and ground black pepper

After transferring the stakes to the oven, set the skillet over medium-low heat; and challenge and cook, stirring constantly, until softened, about one minute.

Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Stir until liquid is reduced to about 1/3 cup, about six to eight minutes. (If steaks are not yet out of the oven, set skillet off heat and wait for steaks to come out of oven and rest for two minutes before proceeding.)

Add accumulated juices from baking sheet and reduce liquid one minute longer. Off heat, whisk in Anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened.

Season with salt and pepper to taste. Spoon over steaks, and serve immediately.

Makes 2/3 cup, enough for four steaks.


6 beef fillet steaks
2 tablespoon tomato concentrate
4 oz (1/2 cup) Port wine
salt and pepper
4 oz (1/2 cup) beef broth
1/2 tin minced anchovies (probably the small oval tin)
225 grams liquid cream (scant 1 cup)
50 grams butter (1/4 cup)
1/2 tablespoon each of the following:
- cornstarch
- parsley
- marjoram
- oregano
- tarragon
- chives
- mint
- sage
- basil

Season meat with salt and pepper.

Melt butter and fry the meat in it according to the individual taste of each person.
Remove the meat and flame the port wine in the pan. Add the cornstarch and all the herbs at once.

Add the broth, the minced anchovies and the tomato concentrate.

Boil for a few minutes, then add the cream, check the seasoning and pour the sauce over the meat.

Accompany with potatoes au gratin, and carrots and green beans which have been sautéd in butter.


1 lb. butter, soft when ready to use
1 oz. Ketchup
1/2 oz prepared hot mustard
1/2 oz. capers
2 oz. shallots, roughly chopped
1 oz. parsley, roughly chopped
1 oz. chives
1/2 teaspoon marjoram, dried
1/2 teaspoon dill weed, dried
1/2 teaspoon thyme, dried
10 tarragon leaves
pinch rosemary
1 clove garlic
4 anchovy fillets
1 tablespoon cognac
1 tablespoon Madeira
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon curry powder
4 grains black peppercorns
juice of 1 lemon
zest of 1/2 lemon
zest of 1/2 orange
1/4 teaspoon salt

Combine all the ingredients (except the butter) into a bowl and let it stand in a warm place for 24 hours. Grind into a puree and fold into the soft butter.

(This recipe serves 6)

Ingredients (for the sauce):
11 ounces whipping cream
8 ounces butter
1/2 ounce brandy
1/2 ounce Madeira
a splash of Worcestershire
1/2 ounce ketchup
1/2 teaspoon dry mustard
2 anchovies
1 teaspoon capers
dash of cayenne pepper
1/4 teaspoon paprika
dash of curry
3 tablespoons chopped shallots
1 clove of garlic, minced
2 sprigs of parsley, chopped
1 tablespoon chopped chives
2 sprigs of fresh thyme, chopped
1/4 sprig of fresh rosemary, chopped
1 sprig of fresh tarragon, chopped
1 sprig of fresh dill, chopped
10 black peppercorns, cracked
juice of one quarter of a lemon
a dash of chopped lemon and orange zest
salt to taste

With the exception of the butter and cream, put the rest of the ingredients in a bowl and cover it. Leave the bowl in a warm place in the kitchen to ferment for 24 hours.

The next day, let the butter warm to room temperature. Then whip the butter until it becomes foamy.

Add the fermented ingredients and mix to combine. Return the butter to the refrigerator to cool.

When the butter's set, cut it into chips or pats.

To finish the sauce, put the cream in a saucepan and heat it until it reduces by about half then slowly whisk in the butter chips. Check and adjust the seasoning and keep warm until ready to serve.

Ingredients (for pork chops):
6 center-cut pork chops
3 heads of Belgian endive
3 ounces of butter
1 teaspoon sugar
salt and pepper to taste

Season pork chops with salt and pepper. Broil or grill chops on both sides.

Meanwhile, remove the leaves of the endive heads, cutting a small wedge out of the bottom end of each leaf to remove the white, tough portion.

Heat the butter in a large sauté pan and add the endive leaves. Sauté the endive leaves on each side until they take on a nice, brown color.

When done, arrange four or five endive leaves on each plate in a fan. Place a pork chop on top of the endive leaves and spoon the Café de Paris sauce on top and serve.



225g Unsalted butter, softened
Touch tomato ketchup
1/2 teaspoon English mustard
2 Chopped shallots, very finely
2 tablespoons Chopped parsley
2 tablespoons Chopped tarragon
1 Clove of garlic crushed
1 tablespoon Brandy
1/2 teaspoon paprika
Dash Worcester sauce
Pinch curry powder
Zest and juice of 1 lemon
Salt and freshly milled black pepper

Mix all ingredients well and roll in cling film, chill well. Cut and remove the cling film and top the cooked steak.

1 comment:

Lorisha mcelhinny said...

Which one of these do you find is closest to the original secret sauce?

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