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Entrecôte with Café de Paris butter and French fries on a white plate, Bordeaux red wine glass, Parisian bistro setting

Entrecôte with Café de Paris butter and French fries

A well-matured entrecôte with evenly marbled fat, seared to the perfect crust, with the legendary Café de Paris butter from Geneva - a composition of herbs, capers, anchovies, curry and mustard - served with classic French fries. This dish is the epitome of the European steak dinner. The Bordeaux AOC rouge with its cassis-tannin structure is the historically grown, unshakeable wine partner for this classic par excellence.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Festive dish, Grill dish, Main course
Cuisine French, Swiss
Servings 2 Servings
Calories 880 kcal

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

Nutritional values per portion

Calories: 880kcalCarbohydrates: 52gProtein: 38gFat: 58g
Keyword Bordeaux entrecôte wine, Café de Paris butter recipe, Classic steak recipe Wine, Entrecôte Café de Paris Butter, Entrecôte French fries Wine, Steak Café de Paris
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