Entrecote cafè de paris recipe by of 21-07-2016 [Updated on 21-07-2016]
The entrecote cafè de paris is a simple and particular dish at the same time. The recipe was born in 1940 in a Geneva restaurant called Café de Paris and is still the main dish of that restaurant, which keeps the recipe very secret. According to what has been read around, the cream is based on a mixture of herbs, spices and other condiments such as mustard, and I have tried to reproduce it according to these guidelines. Everything is then mounted with butter and the mixture is then molded into a cylinder which is wrapped in plastic wrap and left to harden in the fridge. When the dish is served, a piece of butter is cut and it is left to melt directly on the hot meat that season and flavor it in a sublime way.
The recipe for these entrecotes with herb sauce, accompanied by sautéed herbs, to give a touch of Italianness, is really excellent, it is the recipe with the letter E that I made for Coca-Cola and that you can find in the recipe book # ilgustoatavola and goes perfectly with the taste of Coca-Cola. In case you missed them, I leave you the link to the playlist where you can find all the videos of the series!
How to make entrecote with herb sauce
Clean the herbs (chard) by removing the damaged leaves and stems and wash them well under running water, then steam them for about 10 minutes.
Brown a clove of garlic with a little oil in a pan, then add the herbs, salt and sauté for a couple of minutes.
Work the soft butter with salt, pepper, aromatic herbs (I used a mixture of chives, marjoram and rosemary) and mustard emulsion.
Shape the mixture, wrap it in plastic wrap and place in the freezer to harden.
Cook the meat in a very hot non-stick pan, together with a drizzle of oil and a clove of garlic. Depending on the thickness, it will cook about 3 minutes per side.
Once golden brown but still soft to the touch, arrange the entrecôte on plates and place a piece of herb butter in the center, so that it melts with the heat of the meat.
Add the herbs to the dishes and serve.