Cafe de Paris Butter
April 22nd, 2009. Posted by luane
This delicious butter is ever-popular on the Rockpool Bar & Grill Melbourne menu, make it at home and serve it on your favourite steak.
Steak with Cafe de Paris Butter
CAFE DE PARIS BUTTER
125g unsalted butter, softened
15ml vegetable oil
1/4 white onion, finely diced
10g Indian style curry powder
1 small handful parsley leaves
1 clove garlic
Juice of 1/2 lemon
2 teaspoons Worcestershire sauce
3 anchovy fillets
1/2 teaspoon baby capers, rinsed
1/2 teaspoon sea salt
1 teaspoon ground pepper
1 small handful basil leaves
1 small handful thyme leaves
1/2 teaspoon ground ginger
1/2 egg yolk
To make the butter, heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.
Process all ingredients until just combined. Adjust the seasoning if necessary. Roll butter into a 4cm diameter log, wrap in plastic wrap and refrigerate until firm.
Any unused butter can be frozen if it is not going to be used within a week or so.
Tags: Neil Perry, Newsletter, recipe, Rockpool Bar & Grill Melbourne
FAO Neil.
An idea has just occurred to me on how to cook the perfect steak – and other meat. Don’t worry – I’m not trying to sell you anything I’m just interested in whether you think this idea has any merit.
Imagine a flat piece of metal, about 5 inches by 8 inches. Now imagine this metal with a whole bunch of spikes sticking up – the exact number and the thickness would have to be determined by experimentation.
OK – got the image in your head? Now imagine two of them but with two handles coming off them and they are hinged by a powerful spring.
Now metal has nice properties to do with retaining heat. If you heat these “tongs” up to a certain temperature then you can measure, exactly, how much energy the tongs hold. So, if you heat the tongs in an oven and then, when the required temperature is reached, take them out and stick a steak in them then close the tongs, you can know exactly how much energy will be delivered into the steak. I think that by varying the temperature of the tongs and/or the number and thickness of the spikes, then you could cook the perfect steak, every time. And, if you leave the steak in the tongs for too long it shouldn’t make much of a difference as the energy has already been transferred so you shouldn’t be able to over cook the steak.
I have too much time on my hands.
BTW – I’ve eaten at your place a few times now and reckon your steak is the best I’ve ever eaten.
Cheers
[...] something magnificent, but when I googled “Cafe de Paris butter” for the basic ratios, Neil’s recipe which has a lovely hint of curry, came up at the top. I hope that’s where it stays, I’m [...]