Café de Paris butter
A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.
Café de Paris butter (4 portions)
250g Butter
20g Shallot (diced)
5g Garlic (chopped)
5g Tarragon (chopped)
10g Parsley (chopped)
10g Chervil (chopped)
2g Sage (chopped)
2g Basil (chopped)
20g Dijon mustard
10g Worcestershire sauce
20g Anchovies
15g Capers
2g Smoked paprika
15g Lemon juice
50g Guindilla chilli
Salt + pepper
Prepare all of your ingredients and mix well with soft butter, roll in clingfilm to make long cylinders, place in the fridge to set.
Serve with steak, shellfish or both! Treat yourself.
