Café de Paris - Saus mentega steak

Name: Café de Paris - Saus mentega steak
Prep time: 10 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 100 g / 7 tbsp unsalted butter (, softened); 2 tbsp eschalot ((small), very finely chopped (Note 1)); 1 g arlic (, finely minced); 3 anchovy fillets (, finely chopped (Note 2)); 1 tsp lemon juice; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp curry powder ((mild, Note 3)); 1/2 tsp paprika ((plain or sweet, not smoked or spicy)); 1 tsp kosher / cooking salt; 2 tsp tarragon (, finely chopped (Note 4)); 2 tsp parsley (, finely chopped); Steaks of choice ((Note 5)); 1/2 tsp cooking/kosher salt per steak; 1/4 tsp black pepper per steak; 1 tbsp vegetable or canola oil

Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slice

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Foto: RecipeTin Eats

Bahan-bahan

4 porsi

100 g / 7 tbsp unsalted butter (, softened)
2 tbsp eschalot ((small), very finely chopped (Note 1))
1 g arlic (, finely minced)
3 anchovy fillets (, finely chopped (Note 2))
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp curry powder ((mild, Note 3))
1/2 tsp paprika ((plain or sweet, not smoked or spicy))
1 tsp kosher / cooking salt
2 tsp tarragon (, finely chopped (Note 4))
2 tsp parsley (, finely chopped)
Steaks of choice ((Note 5))
1/2 tsp cooking/kosher salt per steak
1/4 tsp black pepper per steak
1 tbsp vegetable or canola oil

Langkah-langkah

Place ingredients in a bowl and mix to combine.
Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.
Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.
To use - Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
Dry: Pat steaks dry with paper towels.
Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
Cook steak to taste: For 2cm (3/4") thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).
Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.
Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

Estimasi Nutrisi (per porsi)

196 kkal

Protein 1g (4%)

Karbohidrat 3g (12%)

Lemak 21g (84%)

Makronutrien

Kalori19610% AKG

Protein1g2% AKG

Karbohidrat3g1% AKG

Lemak21g32% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 500

Per Porsi Rp 125/porsi

🏠 Lebih hemat ~Rp 1.000 dari beli jadi!

📋 Rincian Harga Bahan (13% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
/ 7 tbsp unsalted butter	100 g	-	-
eschalot	2 tbsp	-	-
arlic	1 g	-	-
anchovy fillets	3	-	-
lemon juice	1 tsp	-	-
Worcestershire sauce	1 tsp	-	-
Dijon mustard	1 tsp	-	-
curry powder	1 tsp	Rp 8.000/100g	Rp 400
paprika	0.5 tsp	Rp 40.000/kg	Rp 100
kosher / cooking salt	1 tsp	-	-
tarragon	2 tsp	-	-
parsley	2 tsp	-	-
Steaks of choice	-	-	-
cooking/kosher salt per steak	0.5 tsp	-	-
black pepper per steak	0.25 tsp	-	-
vegetable or canola oil	1 tbsp	-	-