The classic par excellence – when meat and butter meet
If you are looking for the most direct, satisfying way to combine wine and food, you will end up with entrecôte. A well-matured entrecôte – with evenly marbled fat, an aromatic crust from searing and a tender pink center – is one of the simplest yet most sophisticated dishes in European cuisine. The Café de Paris butter, that legendary creation from Geneva with a secret recipe of herbs, capers, anchovies, curry and mustard, makes the dish an experience: it melts on the hot meat, mixes with the roast jus and produces a sauce that is rich, complex and irresistible. The chips are not an accessory, but an integral part: crispy, salty, grounding. The right wine to accompany this triptych of meat, butter and chips needs tannin, body and a depth of fruit that can stand up to the intensity of the meat. A Bordeaux from the Médoc meets these requirements with the naturalness of its centuries-old partnership with beef steak.
Ideal wine pairing: Bordeaux AOC rouge (Bordeaux, France)
From the famous gravel and sandy soils of the left bank of the Garonne, where Cabernet Sauvignon is the leading variety and Merlot, Cabernet Franc and Petit Verdot contribute to the blend depending on the location and vintage, comes a red wine which, in its partnership with beef steak, represents one of the most enduring and convincing combinations of European wine culture. The Bordeaux AOC rouge – not a Grand Cru Classé, but a well-made village or appellation Bordeaux – displays aromas of cassis berry, cherry, cedar wood, graphite, a hint of tobacco and leather, embedded in a tannin structure of elegant precision. These tannins are the first key to the entrecôte pairing: they react with the proteins of the meat, creating a texture and bond that allows both to grow. The cassis fruit meets the roasted flavors of the roast head-on. The cedar wood note of the wood maturation communicates with the herbs of the Café de Paris butter. The finish shows length and spice – a wine that gets better with every mouthful.
Further wine recommendations for this dish
Rioja DOCa Reserva (Rioja, Spain)
The Iberian counterpart to Bordeaux comes from Rioja, where Tempranillo on limestone and clay with 12-24 months of wood maturation produces a red wine of classic elegance. Vanilla, leather, cherry, red plum and a hint of coconut from the American oak make it a warm, flattering companion for the entrecôte. Its tannins are softer than Bordeaux, its acidity more lively. The café de Paris butter finds a harmonious counterpart in its vanilla notes. For all those who prefer Spanish elegance to French austerity in their glass for a steak evening.
Pomerol AOC (Bordeaux, France)
From the right bank of the Garonne, where Merlot on clay and gravel produces the richest, creamiest red wines in Bordeaux, comes a wine with full-bodied plum depth, chocolate and velvety smoothness. It is less tannic than a Médoc-Bordeaux, but of greater softness and accessibility. The café de Paris butter finds a direct partner in its creamy texture. For anyone looking for the most flattering and accessible Bordeaux for an entrecôte evening.
Barolo DOCG (Piedmont, Italy)
From the Nebbiolo slopes of the Langhe, where limestone and tufa soils give Nebbiolo a tannin structure of exceptional length and complexity, comes the king of Italian red wines. Its aromas of tar, roses, cherry, leather goods and truffles meet the entrecôte on a different, more fascinating level than Bordeaux – less classic, but of enormous depth. The tannins need time in the glass (at least 30 minutes decanting), then they develop a meat affinity that is in no way inferior to the Bordeaux partnership. For all those who prefer Piedmont to Bordeaux for a steak evening and don’t want to compromise on depth.
Pfalz Pinot Noir Spätlese dry QmP (Pfalz, Germany)
A great Palatinate Pinot Noir – full-bodied, with ripe cherry fruit, fine spice and silky tannins – is a surprisingly harmonious choice for a well-marbled entrecôte. It is lighter than the Bordeaux, but has a similar elegance and depth of fruit. The Café de Paris butter finds a direct partner in its spiciness, and its acidity cleanses the palate between bites of the fatty meat. For all those who prefer German Pinot Noir to French Cabernet on a steak evening.
You can find more summer recipes with matching wines on the summer and wine overview page.
The recipe:
Entrecôte with Café de Paris butter and French fries
Cooking utensils
- 1 Heavy iron pan or grill pan
- 1 Deep fryer or large pot (for the fries)
- 1 Kitchen thermometer
- 1 Cutting board
- 1 Cling film (for the butter roll)
Ingredients
- 2 Entrecôte steaks approx. 250 g each, at least 3 cm thick, well marbled
- 2 Tbsp vegetable oil with a high smoke point
- Fleur de Sel black pepper
- 400 g waxy potatoes
- Vegetable oil for frying
- Salt
FOR THE CAFÉ-DE-PARIS BUTTER:
- 150 g soft butter
- 1 teaspoon Dijon mustard
- 1 teaspoon capers finely chopped
- 2 Anchovy fillets very finely chopped
- 1 Shallot very finely diced
- 1 teaspoon Madras curry powder
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley chopped
- 1 teaspoon fresh chives
- Zest of half a lemon
- 1 Pinch of cayenne pepper
- Salt black pepper
Preparation
PREPARATION:
- Mix all the ingredients for the Café de Paris butter, shape into a roll, wrap in cling film and chill for at least 1 hour.
- Remove the steaks from the fridge and allow to come to room temperature for 30 minutes.
- Peel the potatoes, cut into even sticks and place in ice water.
COOKING STEPS:
- Pat the potatoes dry.
- Heat the oil in a deep fryer or pan to 160 °C.
- Pre-fry the chips in two batches: first for 5 minutes at 160 °C, then remove.
- Season both sides of the steaks with salt and pepper.
- Heat the pan over a high heat until it smokes slightly.
- Place the steaks in the pan and sear for 2-3 minutes on each side without moving.
- For medium-rare: core temperature 54-56 °C.
- Remove the steaks from the pan and leave to rest for 5 minutes.
- Increase the oil to 180 °C, finish frying the chips – another 2-3 minutes until golden brown.
- Drain on kitchen paper and salt immediately.
DIRECTIONS:
- Arrange the steaks on preheated plates.
- Place a thick slice of Café de Paris butter on the hot meat.
- Serve the chips alongside.
- Finish with fleur de sel and fresh herbs.
SUPPLEMENTS:
- Green leaf salad with mustard vinaigrette
- Cornichons and shallots as a garnish
- Dijon mustard to serve
