The classic and complex Café de Paris Butter was popularized as a topping for beef in the 1940s and has remained relevant in Parisian cooking. Add to tonight’s steaks to be transported to the City of Love.
Ingredients
4 Chairman’s Reserve® Beef culotte steaks (6 oz each)
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
Directions
- Pat steaks dry and rub them with olive oil. Season steaks with salt and pepper.
- Grill culottes to desired doneness on a very hot grill. As this cut may be relatively thin sometimes, the cooking time may vary widely. For a medium-rare steak your internal temperature will be 145°F, Medium 155°F. Bear in mind, the steaks will carryover cook an additional 5°.
Café de Paris Butter
Ingredients:
3 sticks unsalted butter
1 tablespoon dry marjoram
1 tablespoon dry dill
1 tablespoon dry tarragon
1 teaspoon fresh ground black pepper
¼ teaspoon cayenne
¼ teaspoon curry powder
3 tablespoons flat leaf parsley
1 teaspoon capers
2 teaspoons Madeira or port
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon zest
½ tablespoon orange zest
2 teaspoons kosher salt
1 teaspoon lemon juice
Instructions:
- Cube the butter and let come to room temperature in a medium bowl. Add all other ingredients to a mini food processor and pulse till everything is at rough chopped, not pureed.
- Add mixture to butter and incorporate well with a rubber spatula.
- Transfer compound butter to a sheet of parchment paper and roll into a log shape.
- Place butter in the freezer and let harden. At serving time un-roll the butter and slice off a pat. Place the Café de Paris butter on freshly grilled steak.
Pomme Frites
Ingredients:
6 Russet Potatoes
Fry oil of choice (suggested oil is peanut)
2 teaspoons kosher salt
Instructions:
- Peel potatoes and use a mandolin to slice into sticks. Rinse the potatoes and pat thoroughly dry.
- Heat cooking oil to 275°F. Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes. Transfer the potatoes to paper towels to drain. Refrigerate for 30 minutes.
- Reheat the oil to 350°F. Fry the potatoes in batches until golden and crisp, about 5 minutes. Pull frites, and immediately season with salt.
Roasted Baby Carrots
Ingredients:
1 lb baby tricolored carrots, with tips
2 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoons fresh cracked black pepper
2 teaspoons fresh dill
Instructions:
- Preheat oven to 375°F. While oven warms, peel and halve carrots lengthwise. Toss carrots in olive oil, salt and pepper
- Roast on parchment lined sheet pan for approximately 30 minutes. Carrots should reach a deep golden color on their edges and tips. Sprinkle with fresh dill and enjoy.
