Prime NY Strip. Seared, butter basted, then into the oven. Pulled at 122f, rested. Fresh black pepper.
Thin cut russet. Double fried. Tossed in parsley and salt.
Café de Paris sauce. Truly one of the best steak sauces. Two sticks of butter. Melted on the stove in a small sauce pan. Toss in a sliced shallot. Soften the shallot. Don’t brown the butter. Toss in a handful of basil. Let it deepen color. Toss in fresh parsley, tarragon, anchovy and capers. Immersion blender. You’ve now got a crazy herb butter. In a separate bowl, you’ve whisked an egg yolk, dollop of Dijon and some Worcestershire. Temper eggs by whisking with a little of the hot herb butter. Then it all goes back into the sauce pan with the remaining herb butter. Back the stove for a couple of minute whisky continuously. If you’re afraid of the sauce breaking add a little mayonnaise, it has artificial binders that will help.
Plate and serve.
Cheers.
itsasoftday
That looks good, ‘specially the fries
IronicAlgorithm
That looks lush!
harambeourlordandsav
Raw meat
umamiking
Ok now THIS looks amazing. I am honestly shocked at some of the dishes “chefs” post in this sub, but this one looks stellar. I am glad you included the Cafe de Paris sauce. I live in a medium sized suburb (too small to get many good restaurants) but we were lucky enough to have a Paris le Relais (chain?) open up for a few years in our town. Usually chains don’t do well but this one had surprisingly consistent food quality and the sauce was always so addictive. My partner made the sauce from an internet recipe a few times but I’ve since forgotten about it. Going to make it again inspired by your post.
Edit: Actually I noticed your sauce is a bit different because your main green herb is basil. The one we ate at the restaurant and tried to copy focuses on tarragon. I’ll try both.
Edit 2: oops I see now that you do have tarragon in your sauce.
PerspectiveOverall85
Interesting, didnt know this sauce. Seems like there are many variations. I see it used as a compound butter with egg yolks and flashed before serving, other versions with cream.. Good stuff !
OneManGangTootToot
Hell yeah, this looks amazing! Send me a plate, please!
Forsaken_Pickle92
This looks soo good. Nice presentation.
sleepwalkvr
I WANT THAT STEAK
0x4cb
Wish I was back in Paris right now for Relais de l’Entecote.
Always worth the wait.
Garconanokin
I would pay you good money to make me this
sleepwalkvr
YAAAAYYYYYYYYYY
ChloricName
Do you do anything particular for your lighting?
ftminsc
Thanks for learning me about cafe de paris, OP! I love the flavors of Italian salsa verde on steak and I’ll do this next time I want a little more of a project and while my wife is either not home or not watching me cook.
![[Homemade] Steak Frites with Café de Paris](https://www.diningandcooking.com/wp-content/uploads/2024/05/kqkggmg8quxc1-scaled.jpeg "[Homemade] Steak Frites with Café de Paris")
14 Comments
Prime NY Strip. Seared, butter basted, then into the oven. Pulled at 122f, rested. Fresh black pepper.
Thin cut russet. Double fried. Tossed in parsley and salt.
Café de Paris sauce. Truly one of the best steak sauces. Two sticks of butter. Melted on the stove in a small sauce pan. Toss in a sliced shallot. Soften the shallot. Don’t brown the butter. Toss in a handful of basil. Let it deepen color. Toss in fresh parsley, tarragon, anchovy and capers. Immersion blender. You’ve now got a crazy herb butter. In a separate bowl, you’ve whisked an egg yolk, dollop of Dijon and some Worcestershire. Temper eggs by whisking with a little of the hot herb butter. Then it all goes back into the sauce pan with the remaining herb butter. Back the stove for a couple of minute whisky continuously. If you’re afraid of the sauce breaking add a little mayonnaise, it has artificial binders that will help.
Plate and serve.
Cheers.
That looks good, ‘specially the fries
That looks lush!
Raw meat
Ok now THIS looks amazing. I am honestly shocked at some of the dishes “chefs” post in this sub, but this one looks stellar. I am glad you included the Cafe de Paris sauce. I live in a medium sized suburb (too small to get many good restaurants) but we were lucky enough to have a Paris le Relais (chain?) open up for a few years in our town. Usually chains don’t do well but this one had surprisingly consistent food quality and the sauce was always so addictive. My partner made the sauce from an internet recipe a few times but I’ve since forgotten about it. Going to make it again inspired by your post.
Edit: Actually I noticed your sauce is a bit different because your main green herb is basil. The one we ate at the restaurant and tried to copy focuses on tarragon. I’ll try both.
Edit 2: oops I see now that you do have tarragon in your sauce.
Interesting, didnt know this sauce. Seems like there are many variations.
I see it used as a compound butter with egg yolks and flashed before serving, other versions with cream..
Good stuff !
Hell yeah, this looks amazing! Send me a plate, please!
This looks soo good. Nice presentation.
I WANT THAT STEAK
Wish I was back in Paris right now for Relais de l’Entecote.
Always worth the wait.
I would pay you good money to make me this
YAAAAYYYYYYYYYY
Do you do anything particular for your lighting?
Thanks for learning me about cafe de paris, OP! I love the flavors of Italian salsa verde on steak and I’ll do this next time I want a little more of a project and while my wife is either not home or not watching me cook.