Café de Paris Butters (Port, Jalapeño, Garlic, Herb, Honey & Chili)

In 1930 Mr. Boubier, Restaurateur of “Restaurant du Coq d’Or” (The Golden Rooster) in Geneva, invented this ‘Flavoured Butter’ to be accompanied with Grilled Beef. He later shared his recipe with his daughter, whose husband Sir Author Francis Dumont became the owner of Cafe Paris in Geneva. He turned his establishment into a restaurant, which, at the time, was a brewery, and designed this dish to off-set his restaurant from his competitors – A Rib Eye Steak topped with this decadent Flavoured Butter. Today we often refer to it as “Steak Butter”. There are various recipes containing anything from Capers to Brandy, Worcestershire sauce, Fresh Herbs and Dijon Mustard locked into a soft Butter Salami-shaped roll. You slice off a wee ‘slicie’ and eat it over a hot steak, on toast or use it during cooking to ensure a scrumptious outcome! Here are some of my own variations – Buon Appetito!

Port Café de Paris Butter
Ingredients:
500g Butter, Salted, Softened at Room Temperature
4 Shallots, Finely Chopped
2 Cloves of Garlic, Finely Chopped
1 Spring Onion, Chopped Finely
Zest of one Lemon, Fine
Zest of one Orange, Small
¼ c Chives, Chopped Finely
1 Anchovy Fillet, Rough Chopped
2 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
4 Tbsp Port Wine
2 Tbsp Madeira Wine (Can also use Red Wine, Fortified Wines or Beer)
1 Tbsp Capers, Chopped
1 Tbsp Tomato Sauce
1 Tbsp Worcestershire Sauce
1t Italian Parsley, Chopped Fine
1t Mixed Dried herbs
1t Black Pepper, Ground
½ t Himalayan Salt

Instructions:
Place all the ingredients in a Blender and blitz up. Scoop out onto parchment paper. Now roll the paper like a sausage and twist the ends like a Christmas Cracker. Refrigerate. Use as needed.

Jalapeño Café de Paris Butter
Ingredients:
500g Butter, Salted, Softened at Room Temperature
1 Purple Onion, Chopped Finely
2 Cloves of Garlic, Finely Chopped
1 Spring Onion, Chopped Finely
Zest of one Lemon, Fine
¼ c Chives, Chopped Finely
2 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
2 Jalapeños, Stalked and Seeded, Chopped Finely
4 Tbsp Crisp White Wine
1 Tbsp Capers, Chopped
2 Tbsp Sweet Chili Sauce
1t Italian Parsley, Chopped Fine
1t Mixed Dried herbs
1t Black Pepper, Ground
½ t Himalayan Salt

Blend, Roll in Parchment Paper and Refrigerate. YUM! 😊

Garlic Café de Paris Butter
Ingredients:
500g Butter, Salted, Softened at Room Temperature
1 Small Brown Onion, Chopped Finely
2 Cloves of White Garlic, Finely Chopped
1 Clove of Black Fermented Garlic
1 Spring Onion, Chopped Finely
Zest of one Lemon, Fine
¼ c Chives, Chopped Finely
2 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
120 ml Lager Beer
1 Tbsp Capers, Chopped
1 Tbsp Peri Peri Sauce
1t Italian Parsley, Chopped Fine
1t Mixed Dried herbs
1t Black Pepper, Ground
½ t Himalayan Salt
½ t Garlic Powder (Ground Garlic Flakes)

Blend, Roll in Parchment Paper and Refrigerate. YUM! 😊