Café De Paris Recipes

CAFé DE PARIS SAUCE

Steps:

• After transferring the steakes to the oven, set the skillet over medium-low heat; and challenge and cook, stirring constantly, until softened, about one minute.
• Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Stir until liquid is reduced to about 1/3 cup, about six to eight minutes. (If steaks are not yet out of the oven, set skillet off heat and wait for steaks to come out of oven and rest for two minutes before proceeding.)
• Add accumulated juices from baking sheet and reduce liquid one minute longer. Off heat, whisk in Anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened.
• Season with salt and pepper to taste. Spoon over steaks, and serve immediately.
• Makes 2/3 cup, enough for steaks and French fries for two.

CAFé DE PARIS

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

OSTRICH FILLET STEAKS WITH CAFE DE PARIS BUTTER

Steps:

• Remove butter from refrigerator 30 minutes before using.
• Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.
• Add Puree to butter and combine well.
• Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
• Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
• Remember.
• If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
• For the Ostrich.
• Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
• Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
• Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
• To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.