Café de Paris sauce is a complex butter-based sauce served with grilled beef. This sounds a bit intimidating, but I promise you it is not. All you need to do is fry the onion and mix the rest of the ingredients together. The best of it all is you have enough butter for 4-6 steaks. You can keep this in the freezer until you need it. If you don’t have this recipe, your steak is missing out. The one other tip I can add is using the best quality steaks that you can find. I love my local butcher, The Boer and Butcher, they have superb quality.
½ onion chopped
1 tablespoon masala
200g butter, softened
Handful of fresh parsley
1 clove of garlic
2 tablespoons of lemon juice
2 Tablespoons of Funky Ouma’s braai sauce
1 teaspoon of Funky Ouma’s Turmeric and Ginger salt
1 Tablespoon fresh thyme
1 teaspoon fresh ginger
1 teaspoon fresh turmeric
1 egg yolk
T-Bone steaks 2 x 500g, at room temperature
Funky Ouma’s braai sauce and salt.
For the butter, fry the onion until soft. Put all the ingredients in a food processor and blitz until combined.
Place the butter in baking paper and cool in the freezer until firm.
Rub the meat with Funky Ouma’s braai sauce and season with her braai salt.
Prepare a fire, place the steaks on the rack directly in the center of the grill. Grill for 3 minutes on each side, or until cooked to your liking. Wrap the meat tightly in foil and rest for 30 minutes.
To serve, slice the butter and allow it to melt on the hot meat to make a sauce, then slice the meat. Slice the meat off the middle of the bone.
Enjoy this steak with Delheim’s Pinotage.