If you’ve ever enjoyed a perfectly cooked steak topped with a rich, melting pat of butter infused with herbs and spices, you’ve likely tasted the magic of Café de Paris butter. This luxurious compound butter originated in Geneva and became famous for elevating simple steak dishes into gourmet experiences. Packed with layers of flavor — from tangy mustard to savory anchovies and aromatic herbs — it transforms any piece of meat into something extraordinary.
Whether you’re hosting a dinner party or just want to impress yourself on a cozy weekend, this butter is your secret weapon. It’s surprisingly easy to make, stores beautifully, and adds instant restaurant-quality flair to any meal.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Incredible flavor depth: The combination of herbs, spices, and umami-packed anchovies creates a butter that’s savory, aromatic, and perfectly balanced.
- Restaurant-quality at home: Bring the magic of French bistros straight to your kitchen — no special tools needed.
- Make-ahead friendly: You can prepare it days in advance and store or freeze it for later use.
- Versatile: Not just for steak — it’s also delicious on grilled chicken, fish, baked potatoes, or steamed vegetables.
- Elegant yet simple: Impress guests (or yourself!) with a luxurious finishing touch that takes minutes to prepare.
Ingredients Needed
For the Café de Paris Butter
- 100g (7 tbsp) unsalted butter, softened – the creamy base that carries all the flavors.
- 2 tbsp finely chopped eschalot (small shallot) – adds sweetness and depth.
- 1 garlic clove, minced – for a gentle kick.
- 3 anchovy fillets, finely chopped – boosts the umami richness (don’t worry, it won’t taste fishy!).
- 1 tsp lemon juice – balances the richness with freshness.
- 1 tsp Worcestershire sauce – adds that savory tang.
- 1 tsp Dijon mustard – classic French sharpness.
- 1 tsp mild curry powder – the secret ingredient that gives Café de Paris its signature aroma.
- ½ tsp paprika (plain or sweet) – for color and warmth.
- 1 tsp kosher salt – enhances every flavor.
- 2 tsp fresh tarragon, finely chopped – a key herb in French cuisine.
- 2 tsp parsley, finely chopped – for freshness and color.
For the Steak
- Steaks of your choice – ribeye, sirloin, or filet mignon work best.
- ½ tsp kosher salt per steak – to season generously.
- ¼ tsp freshly cracked black pepper per steak – for a touch of heat.
- 1 tbsp vegetable or canola oil – to achieve a perfect sear.
How to Make Café de Paris Butter
Step 1: Combine the Ingredients
In a medium bowl, mix together the softened butter, chopped shallot, garlic, anchovies, lemon juice, Worcestershire sauce, mustard, curry powder, paprika, salt, tarragon, and parsley.
💡 Tip: Use a fork or spatula to mash the butter evenly — you want everything well blended so every slice bursts with flavor.
Step 2: Shape the Butter Log
Spoon the butter mixture onto a sheet of cling wrap. Using spatulas or butter knives, form it into a rough 20 cm (8-inch) log. Roll it up tightly, then twist the ends to seal.
💡 Why: This step helps create a uniform shape, so you can easily slice perfect rounds later.
Step 3: Chill Until Firm
Refrigerate the butter for at least 3 hours, or until completely firm. For faster results, place it in the freezer for 45 minutes. Once solid, it’s ready to slice and use.
Step 4: Slice and Serve
When ready to serve, cut the butter into 0.7 cm (⅓-inch) slices. Let them soften slightly at room temperature — this helps them melt beautifully over hot food.
How to Cook the Perfect Steak
Step 1: Prepare the Steak
Take your steak out of the fridge 30 minutes before cooking so it reaches room temperature. Pat it dry thoroughly — moisture prevents a good sear.
Step 2: Heat the Pan
Place a heavy skillet (like cast iron) over high heat until it starts to smoke lightly. Add oil and swirl to coat.
Step 3: Season and Sear
Season each side of the steak generously with salt and pepper, then immediately place it in the hot pan.
Cook for 2 minutes per side for a 2 cm (¾-inch) steak (medium-rare). Adjust timing for your preferred doneness.
Step 4: Rest and Finish
Transfer the cooked steak to a warm plate, cover loosely with foil, and let it rest for 5–10 minutes. Top with a slice (or two) of Café de Paris butter just before serving — watch it melt into a luscious sauce.
Serving and Storage Tips
- Serving ideas: Serve the butter over sizzling steak, roasted chicken, grilled salmon, or even a baked potato. It’s also delicious stirred into freshly steamed vegetables.
- Storage: Wrap leftover butter tightly in plastic wrap or parchment paper. Keep in the fridge for up to 3 days or freeze for up to 2 months.
- Make it easy: Slice before freezing so you can use individual portions whenever you need them.
Helpful Notes
- Anchovy alternative: If you’re not a fan, you can replace anchovies with a few drops of soy sauce or a pinch of miso for similar umami.
- Mild curry powder: Avoid hot or smoked varieties — the goal is warmth, not spice.
- Fresh herbs only: Dried herbs won’t give you the same vibrant flavor or color.
- Softened butter: Don’t melt it — just let it sit at room temperature until easily spreadable.
Café de Paris Butter with Perfect Steak
Ingredients
Method
- Step 1: Combine the Ingredients
In a medium bowl, mix softened butter, shallot, garlic, anchovies (or soy/miso alternative), lemon juice, Worcestershire sauce, mustard, curry powder, paprika, salt, tarragon, and parsley. Mash well with a fork until evenly blended. - Step 2: Shape the Butter Log
Spoon the butter mixture onto cling wrap. Shape into a 20 cm (8-inch) log, roll tightly, and twist the ends to seal. - Step 3: Chill Until Firm
Refrigerate for at least 3 hours or freeze for 45 minutes until solid. - Step 4: Slice and Serve
Slice into 0.7 cm (⅓-inch) rounds and let soften slightly before placing over hot steak or other dishes. - Step 5: Prepare the Steak
Bring steak to room temperature, pat dry, and season both sides with salt and pepper. - Step 6: Heat the Pan
Preheat a cast iron skillet over high heat until smoking lightly. Add oil and swirl to coat. - Step 7: Season and Sear
Cook steaks for about 2 minutes per side for medium-rare, adjusting time as desired. - Step 8: Rest and Finish
Let steaks rest for 5–10 minutes under foil, then top with slices of Café de Paris butter just before serving.
Notes
Conclusion
This Café de Paris butter is a little taste of French fine dining right in your own kitchen. It’s rich, aromatic, and turns even the simplest steak or grilled dish into something extraordinary. Plus, it’s easy to prepare ahead of time — perfect for busy cooks who still want to serve something special.
If you try this recipe, please leave a comment and a star rating below! 🌟
I’d love to hear how you used your Café de Paris butter — did you melt it over steak, chicken, or veggies? Share your creations with us on Pinterest or Facebook!
Frequently Asked Questions (FAQ)
Can I make Café de Paris butter without anchovies?
Yes! Simply replace anchovies with a few drops of soy sauce or a pinch of miso paste. You’ll still get that rich umami depth without using fish.
How long does Café de Paris butter last?
It keeps well in the fridge for about 3 days and in the freezer for up to 2 months. Wrap tightly to prevent freezer burn.
Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor and color, but if needed, you can substitute 1 teaspoon of dried herbs for every tablespoon of fresh.
Why add curry powder to butter?
It’s the signature twist of Café de Paris! The mild curry gives warmth, complexity, and a hint of golden color — it’s what sets this butter apart.
Is Café de Paris butter only for steak?
Not at all! It’s delicious on grilled vegetables, seafood, poultry, or even a piece of crusty bread.