The Café de Paris Butter Thermomix recipe from the cookbook A Little Taste of France is incredibly decadent, delicious and just what I imagine when I think of French Cuisine—a juicy piece of steak slathered in butter, served with pomme frites!
It was the first meal I ate when visiting France 10 years ago, and I have been enjoying rare steak ever since!
If you are afraid of the anchovies in this recipe, I promise you will not be able to smell or taste them—be brave and give it a go!
This recipe is exclusive to the cookbook, A Little Taste of France and has variations to make it Paleo, seafood free, dairy free and Low Fodmap. It is naturally suitable for gluten free and LCHF diets. When you make the Cafe de Paris Butter, you are able to freeze leftover portions for easy flavourful weeknight dinners.
A Little Taste of France: Café de Paris Butter
This Cafe de Paris Butter from Skinnymixers A Little Taste of France cookbook, will be something you always want to keep in the freezer/fridge to take a simple protein like steak or chicken to the next level in flavour with ease. Delicious on meat, fish, steamed vegetables, crusty bread or even in a Chicken Kiev. If you have an egg allergy, we highly recommend using this on top of your Pork Fillet Dinner instead of the Bearnaise sauce.
Print
Pin
Rate
Servings: 10
Calories: 184kcal
Cost: $0.50
Equipment
- Thermomix
- Food Processor
Ingredients
- capers - drained
- anchovies - optional but highly recommended
- fresh chives
- fresh parsley - curly leaf
- salted butter
- Dijon mustard
- Worcestershire sauce
Instructions
- This recipe is exclusive to the cookbook A Little Taste of France. Available from shop.skinnymixers.com.
Notes
This recipe is or has variations to make it Seafood Free, Dairy Free, Paleo, Low Fodmap, Gluten Free, Low Carb, Vegetarian.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 30g | Calories: 184kcal | Carbohydrates: 0.4g | Protein: 0.6g | Fat: 20.3g | Saturated Fat: 13.3g | Sodium: 229mg
Love the recipe? Pin it for later.
and then