This is certainly not my recipe, it originates from the Cafe de Paris in Switzerland and is served on top of steak. Put a slice (or several) on top of your freshly cooked steaks and leave to melt. It’s a long list of ingredient but once made will keep in the fridge for a week or so or you can freeze for up to 6 months
250 g butter, very soft
30 g shallots, roughly chopped
2 tsp capers
1 clove garlic, roughly chopped
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp ground black pepper
1 tbsp parsley, chopped
1 tbsp chives, snipped
1 tbsp thyme leaves
2 anchovy fillets
2 tsp brandy
1 tsp dijon mustard
1 tsp Worcester sauce
1 tbsp ketchup
1 lemon, zest and juice from half
1 orange, zest
Put all the ingredients apart from the butter into a mini chopper. Pulse until finely chopped. Add the butter a quarter at a time and pulse to combine.
When all the butter has been combined, tip onto a sheet of foil, form into a log, roll and secure the ends. Store in the fridge until needed
Ingredients
- 250 g butter very soft
- 30 g shallots roughly chopped
- 2 tsp capers
- 1 clove garlic
- ½ tsp paprika
- ½ tsp curry powder
- ½ tsp ground pepper
- 1 tbsp parsley chopped
- 1 tbsp chives snipped
- 1 tbsp thyme leaves
- 2 anchovy fillets
- 2 tsp brandy
- 1 tsp dijon mustard
- 1 tsp Worcester sauce
- 1 tbsp ketchup
- 1 lemon zest and juice of half
- 1 orange zest
Instructions
- Put all the ingredients apart from the butter into a mini chopper. Pulse until finely chopped. Add the butter a quarter at a time and pulse to combine.
- When all the butter has been combined, tip onto a sheet of foil, form into a log, roll and secure the ends. Store in the fridge until needed
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