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.
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