Steak & Cafe de Paris Sauce

It’s been a week or two since I was last on here but I promise it’s for a good reason! You see, we have had a very busy last couple weeks doing something for ourselves, which I can’t wait to share with you all shortly. But for now let me tell you about this incredible sauce - Cafe de Paris.

I’m sure many of you have seen the extremely viral French restaurant that specialises in its steak (cooked only one way, medium rare), fries and special sauce. It’s somewhere I’ve been dreaming of going to for a couple of years now, but I don’t see myself in Paris for a while. So naturally rather than travelling there, I thought let it travel to me. I did my research, found out about a few surprising ingredients like curry powder and walnuts, then put together a recipe that sounded amazing. After my first test I made a couple minor adjustments then made it for social media and it came out just right. So flavourful and unique to anything I have tasted before, the curry powder gives it a hidden secret depth that I didn’t think would work, the walnuts give texture while the herbs brighten the whole sauce up. The sauce was so good you might even convince me that it’s better than the GOAT - peppercorn.

The recipe for the sauce easily serves 4 people with a little left over, but if you make it for 2 then you are left with a decent amount. Now it’s basically a flavoured, enriched butter so it can stay in the fridge for around a week and goes with almost anything.

One night, when the UK decided it would throw its hottest day ever recorded in June at us, neither Tess nor I wanted to cook over a hot stove for obvious reasons. And it just so happened to be that in my fridge I had a small container of the leftover Cafe de Paris Sauce.

I had this idea to have a piece of sourdough toast (toasted to extremely crisp (almost burnt the way we like it) rubbed with a clove of garlic, a thick layer of the sauce/butter, topped with sliced salami (trust me) , gratings of parmesan, whole white anchovy filets and chopped chives. Served with a slice of lemon and tabasco. Holy Sh*t! No exaggeration, it was the best thing I’ve eaten this year! And if I was ever to open a restaurant - this would be the first appetiser on the menu. I’m not kidding, it was unbelievable - so good we had the exact same thing the night after for dinner.

It’s nice to be back on here, yapping away. Thanks for reading you lovely people. You’ll hear a lot more of me in the next couple months.