Entrecôte Café de Paris
Entrecôte with Café de Paris sauce
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The origins of Entrecôte Café de Paris are shrouded in some mystery, but it is generally attributed to the Café de Paris restaurant in Geneva, Switzerland, opened in 1930 by Arthur-François Dumont. While the exact recipe remains a closely guarded secret, the dish's enduring popularity has cemented its place in culinary history.
Entrecôte Café de Paris is often associated with a specific dining experience: a simple yet elegant meal centered around high-quality ingredients and a distinctive sauce. It represents a focus on flavor and execution, rather than elaborate presentation.
Simplicity and Focus
The dish is typically served with a minimal accompaniment, such as fries or a simple green salad, allowing the flavors of the steak and sauce to take center stage.
The Secret Sauce
The mystique surrounding the Café de Paris sauce recipe has contributed to its enduring appeal. Many chefs and home cooks have attempted to replicate it, but the original remains legendary.
Elegant Simplicity
Despite the complex flavor profile, the dish epitomizes an elegant form of simplicity, showcasing the quality of ingredients rather than complex cooking techniques.
Entrecôte Café de Paris is characterized by its rich, complex, and umami-packed flavors. The star is the intensely flavored butter sauce, which perfectly complements the high-quality beef.
The dominant flavors come from the Cafe de Paris butter, a complex compound butter flavored with a variety of ingredients. While the exact recipe remains a secret, common ingredients include butter, herbs (parsley, chives, tarragon), spices (paprika, curry powder, cayenne pepper), aromatics (shallots, garlic, capers), Dijon mustard, anchovies, Worcestershire sauce, and sometimes even ingredients like ketchup or cognac. The entrecôte itself provides a rich, beefy base for the sauce.
Steak Quality Matters
Choose a high-quality entrecôte steak, ideally one with good marbling for optimal flavor and tenderness. Dry-aging can further enhance the beefy flavor.
Don't Overcook the Steak
Aim for medium-rare to medium doneness to ensure the steak remains juicy and tender. Use a meat thermometer for accuracy.
The Butter is Key
Start with high-quality butter and ensure all ingredients are finely minced or pureed for a smooth, emulsified sauce. Let the butter sit overnight to allow the flavors to meld.
Temperature Control
Keep the sauce warm but not hot, as excessive heat can cause the butter to separate. Serve the steak immediately after topping with the sauce.
Adjust to Taste
The exact proportions of ingredients in the Café de Paris sauce are a matter of personal preference. Adjust the spices, herbs, and other flavorings to suit your taste.
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