Big big secret this recipe is! My research led me to several
different combinations of Cafe de Paris's steak sauce recipe. I've
place them in no particular order.
Date: Wed, 28 Aug 2002 16:12:01 +0000
Subject: CORRECTION: Cafe de Paris
"Thanks for clarifying your original post -- I think I might be able
help you. This is similar, although admittedly not the same, and may
be a reasonable place for you to start experimenting.
From Parisian Home Cooking
Faux-Filet, Beurre d'Anchois -- Sirloin Stead (sic) with Anchovy
"Don't let the name of this dish alarm you. Anchovies are used as a
condiment, their complex salty and fish flavor actually enhancing the
meaty flavor rather than, as you might assume, fighting with it. If
you're a fan of anchovies, though, add a little oil from the tin to
adjust the anchovy flavor to your liking.
Four 7-ounce boneless sirloin steaks (or cut of your choice)
Vegetable oil, preferably canola
Freshly ground black pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons minced shallots
4 anchovy fillets, chopped, plus some of the oil from the tin if
1/4 cup low-sodium beef broth or homemade chicken broth
3 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil
Heat a heavy-bottomed skillet over high heat until very hot.
Lightly brush the steaks with oil, place them in the pan, season
generously with pepper, and cook for 4 minutes. Turn the steaks,
season with salt and pepper, and cook for 5 minutes for rare. If you
prefer your steaks more well done, reduce the heat to medium and
continue to cook to the desired doneness, up to 7 minutes for
medium-well [I find these times to be too long for rare: 3 minutes to
a side is plenty, depending, obviously, on the thickness of the meat
and how hot your stove gets]. Transfer the steaks to a plate and keep
Return the skillet to the stove over medium heat, add the wine,
shallots, and anchovies, and stir with a wooden spoon to scrape up the
browned bits that have stuck to the bottom of the skillet. Add the
broth and continue to cook until the liquid reduces to a glaze, about
2 minutes. Whisk in the butter, remove from heat and mix in the
parsley and chervil.
Pour any juices that have collected around the steaks into the
sauce, ladle the sauce around the steaks, and serve."
From Google Groups: Newsgroups: rec.food.cooking
Subject: Re: Cafe De Paris
"I picked up yet another cookbook from Borders this weekend and while
paging through it, I came across a recipe for Cafe De Paris sauce!
Don't know who originally requested the recipe, but here it is. I
no idea how authentic this version will be, but I'm throwing it into
From "Tastes of Aspen, Recipes from Aspen Snowmass' Finest Restaurants
and Caterers" by Jill Sheeley.
Cafe De Paris Butter
From the Chez Grandmere, Snowmass, Colorado
1 lb. butter, soft when ready to use
1 oz. catsup
1/2 oz prepared hot mustard
1/2 oz. capers
2 oz. shallots, roughly chopped
1 oz. parsley, roughly chopped
1 oz. chives
1/2 t marjoram, dried
1/2 t dill weed, dried
1/2 t thyme, dried
10 tarragon leaves
1 clove garlic
4 anchovy filets
1 t cognac
1 t maderia
1/2 t worcestershire sauce
1/2 t paprika
1 t curry powder
4 grains black peppercorns (my note: 4 grains? - 4 peppercorns?)
juice of 1 lemon
zest of 1/2 lemon
zest of 1/2 orange
1/4 t salt
Combine all the ingredients (except the butter) into a bowl and let it
stand in a warm place for 24 hours. Grind into a puree and fold into
the soft butter.
At the restaurant, the Cafe De Paris butter is served with grilled
Google Groups: Newsgroups: rec.food.restaurants
Subject: REQ: Secret steak sauce from the Cafe de Paris-L'Entrecote -
Date: 2002-08-23 09:57:50 PST
"Does anyone have this recipe?
My understanding is that it is the same sauce used in the famous
Parisian restaurant - Le Relais de L'Entrecote.
This sauce was invented in 1941 by Freddy Dumont, who used a secret
blend of 12 ingredients to produce a unique flavor. Some 20 years ago,
the famous L'Entrecote de Paris restaurant opened in Paris, serving
the same sauce.
Café de Paris in Geneva and L'Entrecote de Paris in Paris are two of
the most popular and well-known restaurants in the world. Their
success has been solely based on the authenticity and uniqueness of
the sauce. The exact recipe has remained a secret and only a few
restaurants in the world have the rights to use this sauce. There is
now a Cafe de Paris-L'Entrecote opened in San Francisco, CA.
I'm not sure but I think that these are the ingredients.
Salt and pepper"
Welcome to RecipeSource!
Title: CAFE DE PARIS SAUCE
Categories: Sauce Yield: 4 servings
4 tb BUTTER, SOFTENED
2 ts MINCED GARLIC
2 ts MINCED PARSLEY
1 ea SHALLOT, MINCED
1 pn NUTMEG
1 tb GRATED ORANGE SKIN
1 ts PERNOD
1 tb LEMON JUICE
1 x SALT AND PEPPER TO TASTE
Whip all ingredients together. Make sure that the Garlic Marinara is
very thick. If it is too runny, the liquid from the mussels will make
this dish too watery. The butter, too, is very strongly seasoned so
that only the minumum need be added to give the right flavor. We serve
this light natural tasting steamed dish with rice.
Cafe de Paris L'Entrecote restaurant
"The History of Our Famous Sauce
The savory sauce that graces our L'Entrecôte de Paris was originated
in 1941 by the late Monsieur Freddy Dumont, who used a secret blend of
12 ingredients to create the unique flavor.
Paul Erdman, the famous American writer, says in his best seller The
Last Days of America, "We went to Café de Paris in Geneva that has the
best entrecote sauce of any eating place on earth."
The recipe remains a well-kept secret and attempts to imitate the
sauce have been unsuccessful. We have been fortunate to obtain the
exclusive rights to this recipe for the entire United States of
America. It is our pleasure to serve the genuine Café de Paris sauce
in our San Francisco location."
My favorite bernaise sauce - easy to whip up and delicious on steaks
Blender Bernaise sauce
3 egg yolks
1/2 tsp salt
dash of cayenne pepper
2 tbls tarragon vinegar
1 stick of butter
In blender whirl everything except butter in blender. Melt butter and
it is very hot, drizzle it slowly into the whirling blender. Serve
My mom used this recipe which yields 1/2 cup
1 tsp each of crushed tarragon and chopped parsley
1 Tbsp vinegar
1 tsp minced onion
4 Tbsp butter or margarine
2 Tbsp cream or nondairy creamer
2 egg yolks, well beaten
1-1/2 tsp lemon juice
1/4 tsp salt
dash dry mustard
dash cayenne pepper
In top of a double boiler, over boiling water, place egg yolks, lemon
juice and half the butter. Cook, stirring constantly, until mixture
begins to thicken. Remove from heat and add remaining butter and
seasonings, stirring well. Return to top of double boiler and continue
cooking until thickened. Serve at once.
I've never tried this but it sounds delicious!
From Terry's Kitchen: Beurre Blanc (White Butter Sauce)
"This is the classic version of a basic French sauce. It goes well
with seafood, poultry, vegetables or eggs. There are many
possibilities for variations. See the notes below for some
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons minced shallots
2 sticks (1/2 pound) cold butter, each cut into 8 pieces
Salt and pepper to taste
Place the vinegar, wine and shallots in a small saucepan. Bring to a
simmer over medium-low heat. Simmer until reduced to about 1-1/2
tablespoons. Reduce heat to low. Add the butter, 1 piece at a time,
and whisk vigorously. When the first is incorporated, add the second
and so on until all of the butter is whisked in. Work fast, but be
patient and don't add too much at one time. The sauce should be thick
and creamy. Add the salt and pepper. Use immediately or the butter
might break down and separate. MAKES ABOUT 1 CUP SAUCE
Note: The classic sauce uses white pepper so that all is "white". I
don't mind specks of black pepper in mine because I prefer the flavor.
The choice is yours.
Variations: Lemon or lime juice can be substituted for the vinegar
and, if desired, the wine. Or you could use stock in place of the
wine. Add some herbs or spices to compliment the dish with which it is
served. You can use minced onion or garlic instead of shallots. Some
cream can be incorporated before whisking in the butter. As long as
you follow the method, you may add or substitute to taste."
Google Search: Cafe de Paris-L'Entrecote Secret Steak Sauce
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