🥩 Entrecôte Café de Paris
Entrecôte Café de Paris is a grilled ribeye steak served with a melting slice of Café de Paris butter, a compound butter flavoured with herbs, shallot, lemon zest and warm spices. As it melts, the butter forms a glossy, herby sauce over the charred, juicy meat. It is usually served sliced, with a green salad and fries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 ribeye steaks, about 250 g each
- 60 g butter, softened
- 1 small shallot, very finely chopped
- 1 tbsp chopped parsley, 1 tsp chopped tarragon
- ½ tsp mild curry powder, ¼ tsp paprika
- Grated zest of ½ lemon
- Salt, black pepper
Method
- Mix the butter with shallot, herbs, spices, lemon zest and a pinch of salt; roll into a log and chill.
- Bring the steaks to room temperature and season with salt.
- Grill on a very hot pan 3–4 minutes per side.
- Rest 5 minutes, slice, and top each steak with a slice of the herb butter.
How to make it lighter
- Use a thin 10 g slice of butter per steak: 10 g butter ≈ 75 kcal.
- Trim visible fat from the steak before grilling.
- Serve with salad and grilled vegetables instead of fries.
History
The dish is credited to the Café de Paris restaurant in Geneva, where the butter is said to have been created in the mid-20th century; the original recipe is still kept secret. Many versions of the butter now exist in Swiss and French brasseries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →