Steak Frites au Beurre Café de Paris

You hear it before you taste it. The hiss of a pan, the clink of cutlery, a waiter’s soft “voilà” as he slides a porcelain plate in front of you — and there it is. Steak Frites, Paris-style. Not just a dish, but a moment.

 

But what elevates this classic beyond mere meat and potatoes is the Beurre Café de Paris — a herbed butter so mysterious and intoxicating that bistros have tried to guard their recipes for decades. It’s creamy, aromatic, gently spiced — and when it melts over a hot steak, it becomes alchemy.

 

So let’s bring the brasserie home. Put on some Charles Aznavour, tie your apron, and let’s turn your kitchen into a corner of Rue Montorgueil.

 

 

Ingredients (for 2 people)

 

For the steak:

 

• 2 entrecôtes (rib-eye steaks), about 250g / 9 oz each

• Salt and freshly ground black pepper

• Neutral oil (grape seed or sunflower)

 

For the Beurre Café de Paris:

 

• 125g (1/2 cup) unsalted butter, softened

• 1 shallot, finely chopped

• 1 small garlic clove, minced

• 1 tsp Dijon mustard

• 1 tsp capers, finely chopped

• 1 anchovy fillet, finely chopped

• 1 tsp Worcestershire sauce

• 1 tsp Cognac (or brandy)

• Zest of 1/2 lemon

• 1 tbsp fresh parsley, chopped

• 1/2 tsp fresh tarragon (or pinch of dried)

• Pinch of curry powder

• Freshly ground pepper, to taste

 

For the frites:

 

• 500g (1 lb) waxy potatoes (like Charlotte or Yukon Gold)

• Neutral oil for frying

• Coarse salt

 

 

Preparation

 

Step 1: Make the butter

 

In a bowl, mix all the Beurre Café de Paris ingredients with a fork until well combined. Roll into a log using baking paper, and refrigerate for at least 1 hour. It needs to be cold and sliceable.

 

(You can make this butter up to 3 days ahead — and freeze it, if you wish.)

 

Step 2: Prepare the frites

 

Peel and cut the potatoes into classic fry shapes — not too thin, not too chunky. Soak them in cold water for 30 minutes to remove excess starch.

 

Dry thoroughly, then fry in oil at 160°C / 320°F for the first round — until pale and soft. Let them rest. Then fry again at 190°C / 375°F until golden and crisp. Salt them just before serving.

 

(Yes, it’s a bit of a dance — but mon dieu, it’s worth it.)

 

Step 3: Cook the steak

 

Let the steaks come to room temperature. Pat dry, salt generously.

 

Heat a cast-iron skillet until searing hot. Add a splash of neutral oil, then sear the steaks — 2 to 3 minutes per side for medium-rare, depending on thickness.

 

Just before they’re done, add a thick slice of the Café de Paris butter on top of each steak, let it melt slightly, then rest the steaks under foil for 5 minutes.

 

🍷 Wine pairing

 

Bordeaux Rouge — especially something with Merlot dominance like a Saint-Émilion or a Pomerol. The richness of the wine mirrors the opulence of the butter, while the tannins play nicely with the meat’s umami depth.

 

Prefer something livelier? A Chinon (Cabernet Franc from the Loire) offers freshness and a slight herbal touch — a perfect wink to the butter’s capers and tarragon.

 

✨ The soul of it all

 

This dish is not elegant in the delicate sense — it’s elegant in the Parisian sense. That quiet confidence. The knowing glance between cook and guest. A butter so complex it becomes conversation.

 

It’s what you’d eat at midnight after the theatre, or on a terrace with linen napkins flapping in the breeze. It’s timeless, indulgent, and proud — like the city that made it famous.

 

And if you’re ever wandering near the Boulevard Saint-Germain and catch the scent of seared steak on the evening air, follow it. You might just end up with a plate of this, a glass of red, and a little more love for Paris than you had before.