T-Bone with Café De Paris Butter

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.

 

Ingredients

Butter:

Olive oil

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.

 

Instructions

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.

 

T-Bone with Café De Paris Butter - ElmarieBerry.com

 

Notes

Wine:  Delheim
Decor:  Samesyn
Ingredients:  Funky Ouma, Boer and Butcher
Photography:  Lindy Kriek
2018-08-31T09:06:27+00:00 7 Comments

7 Comments

  1. louis August 31, 2018 at 10:50 am - Reply

    It is 10-00am in the morning and after reading the recipe I feel like making a fire and useingh the recipe now. But i will do it some time 🙂 in the near future.

    • Elmarie@eb
      Elmarie@eb August 31, 2018 at 3:15 pm - Reply

      Please let me know, when you made it and what you think.

  2. Rob September 5, 2018 at 2:22 pm - Reply

    I would consider a beurre with a pepper base as well – smooth, creamy and a wee bit of zing

  3. Janthinus Schrage September 5, 2018 at 2:24 pm - Reply

    Wow! I am salivating as I’m reading it. Sounds deliciousness!

    Regards

    Janthinus Schrage
    http://www.itsfoodoo.com

  4. Nicole Naicker September 17, 2018 at 7:24 am - Reply

    Wow this is amazing I would definitely add a sweet treat making mini milk tart treats and adding to this dish

  5. Augustine Goliath September 17, 2018 at 8:18 am - Reply

    Sounds delicious 😋

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