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    Presa Ibérica with Café de Paris Butter

    • Serves 4 people
    • Complexity Easy
    Prep time
    20 mins
    Cook time
    15 mins
    Total time
    35 mins
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    • 400g presa iberica, trimmed and all sinew removed
    • Oil for frying
    • Sea salt flakes
    • For the Café de Paris butter:
    • 200g unsalted butter, at room temperature
    • 1 garlic clove, finely chopped
    • 1 shallot, finely chopped
    • 2 brown anchovies, drained and finely chopped
    • 1 tsp of baby capers, rinsed and drained
    • 2 tsp Dijon mustard
    • 2 tbsp Worcestershire sauce
    • Zest and juice of half a lemon
    • ¼ tsp paprika
    • ¼ tsp curry powder
    • Pinch of cayenne pepper
    • 1 tsp of finely chopped thyme
    • 1 tsp of finely chopped tarragon
    • 1 tbsp of finely chopped flat leaf parsley
    • Salt and pepper to taste


    First time I tried Café de Paris butter, I was a commis chef in a busy banqueting hotel in Harrogate. It simply blew my head off. The complexity of flavours, its silky richness and how well it paired with a grilled steak, made this dish one of those dishes that sticks in your mind forever. You hardly see Café de Paris butter served in many restaurants these days. Perhaps it is better that way, so it keeps its retro status. Making Café de Paris butter at home is so easy and it will pair well with your favourite steak. The butter can be made in advance and it is typically flavoured with a mixture of herbs, spices, and other condiments such as mustard, anchovies and Worcestershire sauce. On this recipe, I use presa ibérica, a shoulder cut from the Iberian black pig fed on a diet of grass and acorns. Presa pairs incredibly well with the butter and breaks the norm of using beef.


    1. Start by making the Café de Paris butter. Use a food processor to beat the butter for 3 to 4 minutes or until pale and creamy. Add the garlic, shallots, anchovies, mustard, capers, Worcestershire sauce, lemon juice, lemon zest and spices. Blend until well combined. Stir in the finely chopped thyme, tarragon and parsley. Season with salt and pepper.
    2. Spoon the butter mixture along the centre of a piece of grease proof paper to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
    3. To cook the presa ibérica, heat 1 tablespoon of oil in a medium sized frying pan and fry the presa for about 5 minutes on each side. You might need to turn it on its side, if the piece is too thick. Presa should be served medium rare. Once cooked, allow the piece to rest for 2 minutes on a wooden board before slicing.
    4. Pre-heat your grill on the high setting. To serve the dish, slice the presa ibérica and arrange on a warm plate. Season the presa slices with sea salt flakes. Slice from the Café de Paris butter log some thin butter slices and place over the presa. Place the plate under the hot grill until the butter melts. Serve with a lamb’s lettuce salad and some skinny fries.

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