Steak With A Great Sauce! 🤩 Secret "CAFE DE PARIS" Sauce Recipe 🔍 with a Light Refika Touch ✨ 

I’m based in İstanbul and usually share our culture and cuisine with you. But I do live and breathe with cooking which leads me to try other people’s or culture’s recipes, so I also want to share them with you along with my knowledge and experience. Today we will be making the famous Café de Paris sauce which is one of my favourites since my childhood. It’s a secret recipe, and the Café still serves this delicious butter with steak, but I made it a bit lighter with small Refika twists.
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Steak with Café De Paris sauce
Servings: 4-6
Difficulty: Medium
Prep time: 6 minutes
Cooking time: 5 minutes
3 sprigs of spring onion, green parts picked
4 sprigs of parsley
4 sprigs of thyme
1 large clove of garlic
2 teaspoons vinegar
1 teaspoon molasses, alternatively, use Worcestershire sauce
1 teaspoon lemon juice
1/4 lemon zest
3 teaspoon strong mustard
1 tablespoon capers
1,5 anchovy fillets
1 heaped teaspoon curry powder, use whichever powder that you like
A pinch of red pepper
125 ml (1/2 cup) single cream
6 x 85 g fillet steak, rib eye steak, entrecote or top loin steak works great as well
Salt & black pepper
1 tablespoon butter
A teaspoon dry linden blossom
• To make the sauce, add the spring onions, parsley, thyme, garlic, vinegar, molasses, lemon juice, lemon zest, mustard, capers, anchovy fillets, curry powder, red pepper in a food processor and pulse until smooth.
• Mix in the single cream. The original Café de Paris sauce is a butter so most of the recipes include butter, but I changed it to single cream because I want to be able to taste the flavours more.
• Heat a cast iron pan on medium-high heat.
• Season the fillet steaks generously with salt and black pepper.
• Gently beat the fillet steaks with a mallet. We don’t want to flatten the meat, just one or two beats would be enough.
• Turn the heat on high and place the fillet steaks on the pan. Cook each side minimum one minute. You can cook more if you like your meat well done.
• Transfer the fillet steaks on a dish and set aside.
• Put a metal plate on medium heat. I used a metal plate to serve the steak like the original one but if you don’t have one, you can use a frying pan. Don’t use cast iron pan to mix the steak with sauce because cast iron would be too hot so sauce can get thicken very quickly.
• Place the butter and add the linden blossom on the plate.
• Melt the butter slowly and let the linden flavour to infuse the butter.
• Place the fillet steaks on the plate, rubbing with butter.
• Finally pour over the sauce on the steaks and mix.
• Your Café de Paris sauced steaks are ready to enjoy. Like the original one, serve with French fries. Don’t forget to dip the fries to the sauce as well.
For the French fries you can check the videos below,
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