Cafe de Paris Butter


  • 1 kg soft unsalted butter
  • 60g tomato ketchup
  • 25g Dijon mustard
  • 25g capers in brine, rinsed and roughly chopped
  • 125g eschallots, finely diced
  • 50g curly leaf parsley, finely chopped
  • 50g fresh chives, finely chopped
  • 5g dried marjoram
  • 5g dried dill
  • 5g fresh thyme leaves, lightly chopped
  • 10 fresh Tarragon leaves, lightly chopped
  • pinch of ground dried rosemary
  • 1 clove garlic, very finely chopped 8 anchovy fillets, rinsed and finely chopped
  • 1 tbsp good brandy
  • 1 tbsp Madeira
  • 1 tsp Worchestershire sauce
  • ½ tsp sweet paprika
  • ½ tsp Keen’s curry powder pinch of Cayenne pepper
  • 8 white peppercorns, finely ground
  • juice of 1 lemon
  •  zest of ½ lemon
  •  zest of ¼ orange
  • 10-12g sea salt



  • Beat the butter on low speed in an electric mixer until creamy.
  • In a separate bowl, thoroughly combine all the remaining ingredients before adding to the butter. Mix on a low speed in the mixer.
  • Place a double thickness of foil 20cm in length on a workbench and place a third of the butter along the closest edge, leaving about 5cm free at either end. Roll into a long shape about 5cm in diameter, twisting the ends to seal. Repeat twice more, or until all the butter is used up, then refridgerate until set.
  • Cook your steak, aiming to keep it slightly underdone and leaving 5-6 minutes for resting to allow the meat to relax. Top with Cafe de Paris butter and and place under a very hot grill until the butter is melted and slightly coloured.