Ribe Eye Cafe de Paris
preparation: 15 min.
Ingredients for 4 servings:
7 tbsp unsalted butter
Marc’s Cafe de Paris Spice Mix
4 Rib Eye Steaks
salt and pepper
Utensils:
pan or barbecue grill, small bowl, plate, cling film
Directions:
Put
the
butter
in
a
small
bowl
and
let
stand
until
soft.
Mix
the
butter
with
2
tbsp
of
Marc’s
Cafe
de
Paris
Spice
Mix,
with
the
help
of
cling
film
roll
the
butter
into
a
roll
and
put
in
the
refrigerator
to
harden.
Let
the
steaks
come
to
room
temperature,
pat
dry
and
season
with
salt
and
pepper
on
both
sides.
Heat
up
a
pan
or
the
bbq
grill
and
roast
the
steaks
until
medium
rare
(internal
temperature
around
52
degrees
Fahrenheit).
Let
the
steaks
rest
for
2
minutes,
cut
4
thick
slices
of
the
butter
and
top
each steak with a slice of the compound butter.
Side Dishes:
potato, salad, baguette
Cafe de Paris Spice Mix
Café
de
Paris
sauce
is
a
butter-based
sauce
served
with
grilled
beef.
When
it
is
served
with
the
sliced
portion
of
a
rib
eye
steak
or
a
faux-filet
(in
English:
a
sirloin
the
resulting
dish
is
known
as
"Rib
Eye
Café
de
Paris".
The
sauce
was
first
popularised
in
the
1930s
by
the
Café
de
Paris
restaurant
in
Geneva.
This
is
my
version
of
a
spice blend to create the butter sauce or compound butter.
