Salsa Café París
Serves 1
Directions
- 1Gather 1/4 onion (preferably purple), 1 garlic clove, 1 teaspoon capers, 6-7 parsley leaves, 1 anchovy, the zest of 1 lemon, the juice of half a lemon, 1 tablespoon Perrins sauce, 1 tablespoon brandy, 1 tablespoon Dijon mustard, and 1 tablespoon ketchup.
- 2Blend all these ingredients together.
- 3Integrate the blended mixture with 200-250g of unsalted butter that is not cold.
- 4Add 1 teaspoon salt, 1 teaspoon curry, 1 teaspoon rosemary, and 1 teaspoon spicy paprika to the butter mixture.
- 5Mix everything until well integrated.
- 6Place the mixture on film paper and form a compact roll.
- 7Refrigerate for a minimum of one hour.
- 8Prepare some good french fries.
- 9Take the steak (entrecote or low sirloin) out of the refrigerator about half an hour before cooking.
- 10Spread oil on the meat.
- 11Sear the meat in a frying pan over high heat, turning it frequently until it reaches your desired doneness (very rare for best taste).
- 12In the same pan, add a good piece of the prepared butter mixture (which will be hard after refrigeration).
- 13Once the butter has melted, add 100-150ml of cooking cream.
- 14Integrate well and let it reduce over minimum heat for 5 minutes.
- 15Serve the steak and fries with the sauce, and a loaf of bread for dipping.
Ingredients
- 0.25 purple onion
- 1 garlic clove
- 1 teaspoon capers
- 6 parsley leaves
- 7 parsley leaves
- 1 anchovy
- 1 lemon zest
- 0.5 lemon juice
- 1 tablespoon Perrins sauce
- 1 tablespoon brandy
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 200 gr unsalted butter (taken out of the fridge 2-3 hours in advance to soften)
- 250 gr unsalted butter (taken out of the fridge 2-3 hours in advance to soften)
- 1 teaspoon salt
- 1 teaspoon curry
- 1 teaspoon rosemary
- 1 teaspoon spicy paprika
- 100 ml cooking cream
- 150 ml cooking cream
- oil
- steak (entrecote or sirloin)
- fries
- 1 loaf of bread
Equipment
graterblenderfrying panfilm paperrefrigerator
Tips
- Ensure butter is not cold for easy mixing.
- Form a compact roll with the butter mixture.
- Allow the butter mixture to chill for at least an hour.
- Take meat out of the fridge half an hour before cooking.
- Cook meat to a very rare doneness for best flavor (cojonudo point).
- You can freeze unused butter for future use.
- Reduce the sauce over minimum heat for 5 minutes.
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