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Bavette with Beurre Café de Paris

By MiNDFOOD

Bavette with Beurre Café de Paris
Elevate your home cooking with our sophisticated recipe for Bavette with Beurre Café de Paris.

Bavette with Beurre Café de Paris is a classic, French-inspired dish highlights the rich, robust flavour of bavette steak. The beef is perfectly seared and topped with a decadent, herb-infused Café de Paris butter that melts into every bite. Ideal for a special dinner or an impressive weekend feast, this recipe brings the elegance of a Parisian bistro directly to your kitchen. Discover how to achieve the perfect steak and master the complex flavours of this iconic buttery sauce.

Bavette with Beurre Café de Paris Recipe

Makes 4 serves

Ingredients

  • 600g bavette or beef fillet, trimmed
  • 1kg potatoes, peeled
  • 2 litres peanut oil, for frying
  • 1-2 tbsp olive oil
  • 50g butter, cut into cubes
  • Salad, optional
  • 200g salted butter, room temperature
  • 2 garlic cloves, crushed
  • 3 anchovy fillets in olive oil, finely chopped
  • 2 tsp lemon zest
  • 1 tsp paprika
  • 1 tsp curry powder
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped tarragon
  • 2 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • ½ tsp cayenne pepper

Method

  1. Remove steak from the refrigerator and packaging and allow to bloom at room temperature for at least 1 hour.
  2. To make Beurre Café de Paris, in a bowl combine the butter with the garlic, anchovies, lemon zest, paprika, curry powder, parsley, tarragon, ketchup, Worcestershire sauce and cayenne pepper. Mix to combine and place on baking paper. Roll into a log, wrap the ends tightly and refrigerate until needed.
  3. Cut the potatoes into French fries (batons), approximately 6x1cm. Rinse thoroughly in cold water and pat them dry with a clean tea towel. Heat frying oil to 145°C in a fryer. Deep-fry fries in batches for the first time for 4 minutes. Drain on kitchen paper towels and spread well to cool.
  4. Season the beef. Heat olive oil in a large heavy-based frying pan over a high heat. Place beef in the hot pan and sear for 3 minutes or until golden brown on one side. Turn and add the chopped butter. Continue cooking, basting with the butter for 12 minutes for medium-rare or until done for your liking. Remove the meat from the pan and let it rest for 10 minutes under aluminum foil.
  5. Meanwhile, heat frying oil to 175°C in a fryer. Deep-fry fries for the second time for 3-5 minutes or until light golden brown and floating. Drain on kitchen paper towels and sprinkle the French fries with salt.
  6. Slice the beef and serve it with the Beurre Café de Paris, French fries and salad.
Smart tip

Chill the butter for about 1 hour before serving. Store for a week in the fridge or in the freezer for up to three months. Defrost slices before using. A 1cm slice of butter per serve is recommended.

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