Steak Cafe De Paris | Chef Jean-Pierre

Hello There Friends! Cafe de Paris Steak is a classic French-inspired dish featuring a ribeye steak topped with a rich, flavorful compound butter. This butter, known as "Cafe de Paris butter," is a blend of herbs, spices, and a few secret ingredients that melt over the hot steak, creating a delicious sauce. Paired with roasted garlic potatoes and a fresh watercress salad, this recipe will transport you to a cozy bistro in Paris. Enjoy this gourmet dish at home for a special dinner occasion. Let me know what you think in the comments below!

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[MovingtoFloridaRealtor]

FIVE things, Chef Jean Pierre brings us each week.
1. JOY
2. PEACE
3. FUN
4. KNOWLEDGE
5. WARM HEARTS
Thank you for each blessing, Chef, and Happy Labor Day

[tovemagnussen]

Saw a younger you (30+ yrs ago, Sunshine ❤), you are still the energic tornado! Made me smile! 😊❤

[KopinaathChef]

Is there anybody here who loves Chef Jean Pierre not only because of cooking but also because of his character❤.

You are my inspiration chef 🫡
Respect you from 🇮🇳

[Sniperboy]

Nothing better than a compound butter! Freeze it and it’ll last 17 years!

[Liftinglinguist]

I will never get tired of Jean-Pierre saying "ONYO!"

[breadmoth]

steak in the morning - best breakfast ever

[alfredopiacentini]

Chef you are a gift to all of us!!! Come on people!!! Let's become channel members! Our Chef deserves it!!!

[Erdnase]

You say that you have the best job in the world. I say that it’s Jack: he gets to watch you cook this amazing food and gets to eat it.

[MargaretCooper-nbib]

Hey...just want to let you know...l made garlic butter, put it in plastic wrap, rolled it up, and when l grabbed the two ends and pulled it down and it rolled into the perfect log....l have to admit...A HAPPY DANCE WAS

[MargaretCooper-nbib]

I enjoy every Monday when new recipe is added...we all love you chef. Thank you for your time and knowledge....We really appreciate it

[AlohaSnackbar-pcgd]

I will never run out of recipes to attempt with the library from our beloved Onyo Cheers Chef!!

[mumo]

I didn't even know that compound butter was a thing? I thought I'd invented something new 35yrs ago😂 However, I lift the skin from a whole chicken at one end & stuff the flavoured butter underneath. What's the point in just rubbing the skin? This way, both the meat & skin gets flavour, beautifully tender & juicy! Start off cooking upside-down 1/3 of time, then turn over & baste, finish cooking! Works beautifully!

[onurkeskin]

Your're such a treasure for us thank you sharing this kind of useful videos with a good sense of humor chef

[barryramer]

Created by Freddy Dumont in 1941, specifically to go with sirloin steak, and served in the Restaurant Café de Paris in Geneva, this herb/spice butter was an instant success. So much so that it was almost impossible to get into the restaurant for years. The exact recipe is probably still secret today, and only a few restaurants world-wide are reputed to serve the original recipe, amongst them the Parisian ‘Le Relais de l’Entrecôte’ and the ‘L’Entrecôte de Paris’ and the ‘Café de Paris’ in San Francisco. The original Restaurant Café de Paris in Geneva still exists (albeit under new management) and still has the butter on the menu.
Supposedly the original recipe passed from father to son

Beurre Café de Paris

Ingredients:
1 kg unsalted butter 2.2 lbs.
60g tomato ketchup 7.5 TBSP
25g Dijon mustard 1/8 cup
25g capers (in brine) 1/8 cup
125g brown eschalots 5/8 cup
50g fresh curly parsley 1/4 cup
50g fresh chives 1/4 cup
5g dried marjoram 1/4 oz
5g dried dill 1/4 oz
5g fresh thyme, leaves only 1/4 oz
10 leaves fresh French tarragon
Pinch ground rosemary
1 garlic clove, squashed then chopped very finely
8 anchovy fillets (rinsed) finely chopped
1 tbs good brandy
1 tbs Madeira
1 tsp Worcestershire sauce
½ tsp sweet paprika
½ tsp curry powder (Keens)
Pinch cayenne
8 white peppercorns
juice 1 lemon
zest of ½ lemon
zest ¼ orange
12gm salt 1-1/2 tsp.

Method:
Mix all ingredients with the exception of butter in a glass bowl and leave
to marinate for 24 hours in a warm part of the kitchen (a slight
fermentation occurs). Purée the mixture in a blender and push through a
chinois. Foam the butter and mix with the purée. Cover and store in the
fridge. It is customary to form the butter into a log, freeze it and cut off slices as you need them.
Keeps for several weeks.

Upon service a round of frozen butter is placed on the cooked sirloin and put under a VERY hot broiler for just long enough to begin to brown the top of the butter (while the butter underneath stays cold).

[epbski]

I really think there is no one better to show us classic, underappreciated, and forgotten dishes than Chef JP, because of his many decades of experience.

[warmwoolsoxgood]

My husband and I dine on this type of meal regularly (even though the beef industry is screwing with us all! because it’s cozy, filling, and yes it is very healthy! Yours, using the maître d'hôtel butter, which I love, as a good compound butter can uplift so many foods!, and are so easy!. And the pre-salting is genius and a Must Do! Yours is divine. Oh nummm! Look at that crust!

And — I hope you’re enjoying this Labor Day holiday/rejoicing with no labor - except at having a fantastic day, Chef. May God bless you, if I have my say, that’s it!
We spent yesterday cooking up a picnic meal for way too many people, haha, and are packing up and heading out to set it up in a nat’l park nearby. Too much grilled chicken in various sauces - I hope everyone is hungry! There’s no outdoor grilling here due to wildfires, so we had to do it at home, but we’re bringing an oven! To reheat the foods! They have electricity at our site! Lol I tell you. The world is so different from when we were young. Especially here in the Pacific Northwest. Still as gorgeous, so gorgeous you know you are seeing God’s handiwork all around you here, but as contact with it becomes more constrained and hence remote, our Youth are unaccustomed to being in nature! Crazy, imho. No phones allowed, hahaha! They will enjoy the forestry and little creeks and rivers. 👍😊❤️
😊👍❤️ thanks for a great start to this day.

[Michele-zk]

Saw a video of you from 30 years ago. You have aged like fine wine. You energy and charm are as delightful now as they were then.

[jimtaylor]

These videos make my day ... I have taken my cooking to the next several levels thanks to you. Keep them coming Chef. 🗼🍷🍽🍻☕

[ellencurran]

We loved the Cafe de Paris in Fort Lauderdale! I have to try this recipe. Thanks, Chef!

[XBluDiamondX]

Nothing like a good steak with compound butter. Oh, and those potatoes, which recipe I used before, are awesome.