Salsa Café París

Serves 1
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Directions

  1. 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.
  2. 2Gather 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.
  3. 3Gather 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.
  4. 4Blend all these ingredients together.
  5. 5Blend all these ingredients together.
  6. 6Blend all these ingredients together.
  7. 7Integrate the blended mixture with 200-250g of unsalted butter that is not cold.
  8. 8Integrate the blended mixture with 200-250g of unsalted butter that is not cold.
  9. 9Integrate the blended mixture with 200-250g of unsalted butter that is not cold.
  10. 10Add 1 teaspoon salt, 1 teaspoon curry, 1 teaspoon rosemary, and 1 teaspoon spicy paprika to the butter mixture.
  11. 11Add 1 teaspoon salt, 1 teaspoon curry, 1 teaspoon rosemary, and 1 teaspoon spicy paprika to the butter mixture.
  12. 12Add 1 teaspoon salt, 1 teaspoon curry, 1 teaspoon rosemary, and 1 teaspoon spicy paprika to the butter mixture.
  13. 13Mix everything until well integrated.
  14. 14Mix everything until well integrated.
  15. 15Mix everything until well integrated.
  16. 16Place the mixture on film paper and form a compact roll.
  17. 17Place the mixture on film paper and form a compact roll.
  18. 18Place the mixture on film paper and form a compact roll.
  19. 19Refrigerate for a minimum of one hour.
  20. 20Refrigerate for a minimum of one hour.
  21. 21Refrigerate for a minimum of one hour.
  22. 22Prepare some good french fries.
  23. 23Prepare some good french fries.
  24. 24Prepare some good french fries.
  25. 25Take the steak (entrecote or low sirloin) out of the refrigerator about half an hour before cooking.
  26. 26Take the steak (entrecote or low sirloin) out of the refrigerator about half an hour before cooking.
  27. 27Take the steak (entrecote or low sirloin) out of the refrigerator about half an hour before cooking.
  28. 28Spread oil on the meat.
  29. 29Spread oil on the meat.
  30. 30Spread oil on the meat.
  31. 31Sear the meat in a frying pan over high heat, turning it frequently until it reaches your desired doneness (very rare for best taste).
  32. 32Sear the meat in a frying pan over high heat, turning it frequently until it reaches your desired doneness (very rare for best taste).
  33. 33Sear the meat in a frying pan over high heat, turning it frequently until it reaches your desired doneness (very rare for best taste).
  34. 34In the same pan, add a good piece of the prepared butter mixture (which will be hard after refrigeration).
  35. 35In the same pan, add a good piece of the prepared butter mixture (which will be hard after refrigeration).
  36. 36In the same pan, add a good piece of the prepared butter mixture (which will be hard after refrigeration).
  37. 37Once the butter has melted, add 100-150ml of cooking cream.
  38. 38Once the butter has melted, add 100-150ml of cooking cream.
  39. 39Once the butter has melted, add 100-150ml of cooking cream.
  40. 40Integrate well and let it reduce over minimum heat for 5 minutes.
  41. 41Integrate well and let it reduce over minimum heat for 5 minutes.
  42. 42Integrate well and let it reduce over minimum heat for 5 minutes.
  43. 43Serve the steak and fries with the sauce, and a loaf of bread for dipping.
  44. 44Serve the steak and fries with the sauce, and a loaf of bread for dipping.
  45. 45Serve the steak and fries with the sauce, and a loaf of bread for dipping.

Ingredients

  • 0.25 purple onion
  • 0.25 purple onion
  • 0.25 purple onion
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 teaspoon capers
  • 1 teaspoon capers
  • 1 teaspoon capers
  • 6 parsley leaves
  • 6 parsley leaves
  • 6 parsley leaves
  • 7 parsley leaves
  • 7 parsley leaves
  • 7 parsley leaves
  • 1 anchovy
  • 1 anchovy
  • 1 anchovy
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tablespoon Perrins sauce
  • 1 tablespoon Perrins sauce
  • 1 tablespoon Perrins sauce
  • 1 tablespoon brandy
  • 1 tablespoon brandy
  • 1 tablespoon brandy
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon ketchup
  • 1 tablespoon ketchup
  • 200 gr unsalted butter (taken out of the fridge 2-3 hours in advance to soften)
  • 200 gr unsalted butter (taken out of the fridge 2-3 hours in advance to soften)
  • 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)
  • 250 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 salt
  • 1 teaspoon salt
  • 1 teaspoon curry
  • 1 teaspoon curry
  • 1 teaspoon curry
  • 1 teaspoon rosemary
  • 1 teaspoon rosemary
  • 1 teaspoon rosemary
  • 1 teaspoon spicy paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon spicy paprika
  • 100 ml cooking cream
  • 100 ml cooking cream
  • 100 ml cooking cream
  • 150 ml cooking cream
  • 150 ml cooking cream
  • 150 ml cooking cream
  • oil
  • oil
  • oil
  • steak (entrecote or sirloin)
  • steak (entrecote or sirloin)
  • steak (entrecote or sirloin)
  • fries
  • fries
  • fries
  • 1 loaf of bread
  • 1 loaf of bread
  • 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.