Cafe de Paris Butter For Summer Steaks

Café de Paris Butter for Summer Steaks

The traditional Café de Paris butter is basically a compound butter—
a mix of butter, fresh aromatics like herbs, spices and lemon all rolled up then tucked into the fridge.
It’s delicious slathered on barbecued foods like fish and steak (see the Guide to Summer Steaks below).

Ingredients:
In a medium-size bowl, stir 1/2 cup (125 mL or 1 stick) salted butter,
at room temperature,
1 small shallot, finely chopped (about 3 tbsp/45 mL),
2 tbsp (30 mL) finely chopped fresh flat parsley,
2 tsp (10 mL) finely chopped fresh tarragon or thyme leaves,
1 tsp (5 mL) Dijon mustard,
3 dashes Worcestershire sauce,
a generous pinch of curry powder and ground black pepper.
Directions:
Spoon over plastic wrap and shape into a log twisting the ends. Refrigerate until firm. It will keep well
for up to 1 week in the fridge. Just before serving, remove from the fridge and slice into rounds.
Makes 1 log for 6 steaks

Guide To Summer Steaks
Simply sprinkle coarse kosher salt and freshly ground black pepper
over beef steaks (brought to room temperature for about 1 hour) or
salmon steaks or thick slices of beefsteak tomatoes.

Preheat grill to medium-high. Barbecue until grill marks form and
steaks are cooked to your liking. This will take about 2 to 3 minutes per side for 1-inch- (2.5-cm-)  thick beef steaks for medium-rare or 

4 minutes per side for 1-inch- (2.5-cm-) thick salmon steaks to reach an internal temperature of 145°F (64°C). Cook tomatoes just until grill marks form, about 1 to 2 minutes per side. 

Serve topped with rounds of Café de Paris Butter.