CAFE DE PARIS SPICE MIX Origin: Geneva, Switzerland
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.
Description
This is a spice blend to create the famous Cafe de Paris sauce or just a compound butter that can be used for grilled food.
Uses
Use this seasoning on beef, veal, lamb, pork, chicken, fish, shellfish, vegetable.
Ingredients
Sweet Paprika, Tomato, Turmeric, Sea Salt, Parsley, Garlic, Onion, Sugar, Basil, Chive, Marjoram
Nutrition Facts
Serving
Size:
1/4
tsp
(0.5g),
Amount
per
serving:
Calories
0
,
Total
Fat
0g
(0%DV),
Sat
Fat
0g
(0%DV),
Trans
Fat
0g,
Cholesterol
0mg
(0%DV),
Sodium
20mg
(1%DV),
Total
Carbohydrates
0g
(0%DV),
Dietary
Fiber
0g
(0%DV),
Total
Sugars
0g,
Added
Sugars
0g
(0%DV),
Protein
0g,
Vitamin
D
0mg
(0%DV),
Calcium
2mg
(0%DV), Iron 0mg (0%DV), Potassium 10mg (0%DV),
The Percent Daily Values (DV) are based on a 2.000 calories daily diet.
Rib 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
spice mix for meat, shellfish, fish, vegetables & butter
This
spice
mix
is
a
mixture
to
create
compound
butter
but
can
also
be
used
to
flavor
meats.
© 2023 amddesign
CAFE DE PARIS SPICE MIX Origin: Geneva, Switzerland
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.
Description
This is a spice blend to create the famous Cafe de Paris sauce or just a compound butter that can be used for grilled food.
Uses
Use this seasoning on beef, veal, lamb, pork, chicken, fish, shellfish, vegetable.
Ingredients
Sweet Paprika, Tomato, Turmeric, Sea Salt, Parsley, Garlic, Onion, Sugar, Basil, Chive, Marjoram
Nutrition Facts
Serving
Size:
1/4
tsp
(0.5g),
Amount
per
serving:
Calories
0
,
Total
Fat
0g
(0%DV),
Sat
Fat
0g
(0%DV),
Trans
Fat
0g,
Cholesterol
0mg
(0%DV),
Sodium
20mg
(1%DV),
Total
Carbohydrates
0g
(0%DV),
Dietary
Fiber
0g
(0%DV),
Total
Sugars
0g,
Added
Sugars
0g
(0%DV),
Protein
0g,
Vitamin
D
0mg
(0%DV),
Calcium
2mg
(0%DV), Iron 0mg (0%DV), Potassium 10mg (0%DV),
The Percent Daily Values (DV) are based on a 2.000 calories daily diet.
Rib 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
spice mix for meat, shellfish, fish, vegetables & butter
This
spice
mix
is
a
mixture
to
create
compound
butter
but
can
also
be
used
to
flavor
meats.
© 2023 amddesign
