Côte de Bœuf with Café de Paris Butter & Frites
A rich, classic French dish featuring a perfectly seared côte de bœuf, crispy fries, and a luxurious homemade Café de Paris butter. Ideal for a special dinner or a memorable night out.
Ingredients
Steak
- 1 côte de bœuf (around 1kg)
- Sea salt
- Beef dripping
- 28 g butter
- 3 garlic cloves
- Fresh thyme
Café de Paris Butter
- 150 g salted butter
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 anchovy fillets, chopped
- 1 tsp capers, chopped
- 1 tsp curry powder
- ½ tsp smoked paprika
- Pinch of cayenne
- Parsley, chives and tarragon
- Juice of ½ lemon
- Salt & pepper
Frites
- 4 Maris Piper potatoes
- Neutral oil
- Sea salt
Instructions
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Salt the steak and leave in the fridge for around 2 hours.
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Gently melt the butter, then soften the shallot and garlic until translucent. Stir in the Dijon, Worcestershire sauce, anchovies, capers, spices, herbs and lemon juice and blend. Whisk the egg yolks in a separate bowl, then slowly pour in the warm butter mixture while whisking continuously until silky and emulsified. Keep warm over a very low heat.
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Cut the potatoes into thin fries, soak in ice water for at least 30 minutes, then dry well.
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Cook the steak in a 120 °C oven until it reaches an internal temperature of 47 °C.
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Blanch the fries at 160 °C for 5–6 minutes.
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Heat a cast iron pan until smoking hot. Add beef dripping, then sear the steak on all sides. Add the butter, garlic and thyme and baste for 1–2 minutes before resting for 10 minutes.
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Fry the chips again at 190 °C until golden and crisp, season with sea salt, then serve with sliced côte de bœuf and plenty of warm Café de Paris butter.
Notes
Committed to this collection by the hand of Hunter.
