French🍰 Sweets & drinks

Steak Cafe de Paris

Name: Steak Cafe de Paris
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 半磅（2條） Butter; 1 tbsp Garlic, finely chopped; 1 tbsp Shallots, finely chopped; 1 tsp Lemon juice; 1 tsp Dijon mustard; 1 tsp Paprika; 1 tsp Curry powder; 1 tsp Worcestershire sauce; 1 tbsp Fresh tarragon, finely chopped; 1 tbsp Fresh parsley, finely chopped; 1 tsp Anchovies, finely chopped; 1 tsp Salt; ~¼ tsp Black pepper; ~¼ tsp Hot sauce; 2 Ribeye steaks, bone-in; ~3 tbsp Avocado oil; ~2-3 cups Watercress; ~2-3 cups Arugula; 2-3 tbsp Lemon olive oil; ~1½ lb Potatoes

⏱ 45 min🍽 Serves 2

Cafe de Paris Steak is a classic French-inspired dish featuring a ribeye steak topped with a rich, flavorful compound butter blend of herbs, spices, and secret ingredients that melt over the hot steak to create a delicious sauce. Paired with roasted garlic potatoes and a fresh watercress salad, this gourmet recipe brings the cozy bistro experience of Paris to your home kitchen.

Adapted from a video by Chef Jean-Pierre

Steak Cafe De Paris | Chef Jean-Pierre

Watch on YouTube

Ingredients

Butter半磅（2條）
Garlic, finely chopped1 tbsp
Shallots, finely chopped1 tbsp
Lemon juice1 tsp
Dijon mustard1 tsp
Paprika1 tsp
Curry powder1 tsp
Worcestershire sauce1 tsp
Fresh tarragon, finely chopped1 tbsp
Fresh parsley, finely chopped

Steps

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1
Prepare the compound butter by gathering all finely chopped ingredients: garlic, shallots, lemon juice, Dijon mustard, paprika, curry powder, Worcestershire sauce, fresh tarragon, parsley, anchovies, and salt. Season with black pepper and hot sauce to taste.
2
Mix all the seasoned ingredients thoroughly with the softened butter. The compound butter can be made ahead and stored in the refrigerator for up to three weeks, or frozen for months.
3
Place a damp piece of plastic wrap on the counter. Arrange the compound butter in the center and carefully roll it tightly, avoiding plastic inclusion. Ensure the roll is compact with no air pockets, then refrigerate until firm.
4
Salt both sides of the ribeye steaks 24 hours in advance. This dries the surface and creates an amazing crust when cooking.
5
Heat high smoke point oil (such as avocado oil) in a pan to 365°F. Ensure the oil is fully hot before adding the steaks.
6
Place the steaks in the hot pan and leave them undisturbed to develop a golden-brown crust on one side. Once well-seared, flip the steak.
7
Once one side is seared, transfer the steaks to a preheated 450°F oven. Cook for approximately 10-12 minutes, depending on thickness, until the desired doneness is reached.
8
Remove the steaks from the oven and let them rest for a few minutes. Slice the chilled compound butter roll and place it on the hot steak, allowing it to melt and create a sauce.
9
Prepare the roasted garlic potatoes: heat pre-cooked potatoes of various sizes in a pan. Add garlic olive oil, salt, black pepper, and fresh parsley. Toss quickly just until fragrant with garlic.
10
Make the salad dressing: combine lemon olive oil, lemon juice, a small amount of chopped garlic, and a touch of shallots. Add tarragon for consistency with the butter seasoning. Keep it light and avoid emulsifying.
11
Toss the watercress and arugula with the light dressing, mixing gently to coat.
12
Plate the dish: place the steak (bone-in or boneless as preferred) on the plate. Top with a slice of compound butter. Arrange roasted garlic potatoes on one side and the fresh salad on the other. Serve immediately.

Steak Cafe de Paris

Ingredients

Steps

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