By Brett Sutton
This recipe has been with me since the beginning of my career over 35 years ago. I honestly thought someone was playing a joke on me when I first received it. Just to put it into perspective, I was making 2kg batches of butter, which meant I had to follow this recipe multiplied by eight!
You might assume this recipe hails from Paris based on its name, but it actually originated in Switzerland. Unlike some compound butters with fixed recipes, this one allows for various interpretations. The anchovies are essential, not for a fishy flavour, but to add a rich depth of umami. Combined with Worcestershire sauce, mustard, curry powder, and cayenne, they provide a subtle background spice. Fresh herbs contribute brightness, while lemon, capers and ketchup add citrus and acidity.
The key to Café de Paris butter is balance; no single flavour should overpower the others. While there are many variations, you’ll find plenty of common elements in each!
In a bowl, simply combine all the ingredients and mix well using a whisk or wooden spoon. While you can use a mixer, I prefer the old-school method to really feel the texture as I mix.
Once everything is well combined, you can roll it into parchment paper, cling film, or even pour it into silicone molds.
Chill in the fridge until you need it, or I like to keep it somewhere cool but still soft, so I can easily scoop out a spoonful whenever I need it.
Allow the steak to come to room temperature before lightly oiling and seasoning it generously.
Cook in a preheated griddle or frying pan for 2.5 minutes on each side. After cooking, let the steak rest for 5-6 minutes in a warm spot. For optimal results, aim for rare doneness with an internal temperature of 50-52°C, as the flat iron is a lean cut. The key to tenderness lies in resting and carving against the grain, which shortens the muscle fibres for easier chewing.
Once carved, arrange the steak on a pre-warmed plate, topped with a generous dollop of our Café de Paris butter, alongside a simple salad of local Dorset watercress for a refreshing finish.
At The Fine Food Company, we pride ourselves not only on the quality of our products but also on our commitment to ethical practices and sustainability. As a certified B-Corp, we hold ourselves to the highest standards of social and environmental performance. This certification reflects our dedication to balancing profit with purpose, ensuring that our business model contributes positively to our local community and the planet.
With such a vibrant array of ingredients at your fingertips, Spring to Summer offers endless possibilities for your menus. Embrace the season’s freshness and let your creativity flourish as you delight in the flavours of British produce!
