Despite its name, Café De Paris butter actually originated in Geneva, Switzerland. It has a LOT of ingredients and may seem complex but it’s entirely worth the effort! Once made you can keep in the fridge to use with fish, meat or to fry vegetables in. The Bavette is a favourite that chef’s love- half the price and twice the flavour of most other prime cuts!
- 2 Bavette Steaks
For the butter
- 250g Unsalted Butter, softened
- 1 Shallot, finely diced
- 1 tbsp Gherkins, finely diced
- 1 tsp Capers, chopped
- 1 ½ tsp Curry Powder
- 1 tsp Turmeric
- ½ tsp Smoked Paprika
- ½ tsp Cayenne Pepper
- ¼ tsp Chilli Powder
- ½ tsp Tomato Ketchup
- ½ tsp Dijon Mustard
- 1 ½ tsp Worcestershire Sauce
- Dash of Tobasco
- 1 tsp each of Tarragon, Parsley, Chives, Chervil chopped
- Salt and Pepper
Firstly you will need to fire up your wood fired oven to its optimum temperature (around 350 – 400°c) and maintain a rolling flame.
To make the butter, mix all the ingredients together in a bowl, carefully roll in cling film creating a sausage shape then transfer to the fridge. This can be done a day or 2 in advance.
When ready to cook, bring your steaks to room temperature- this is particularly important for this cut as you can’t really cook the steak beyond medium rare as it will toughen up a great deal.
Next, you have several options as to how you can cook the steak. You can heat a chargrill on the deck of the oven, cook directly on the deck, or pan roast! Either way, season your steaks really well with salt and pepper just before cooking. You want to cook the steak for around 3-4minutes on the first side, then flip over for a further 1-2 minutes.
This will give a rare steak, add a couple of minutes for medium rare.
Now, leave the meat to rest for the same amount of time you have cooked it for. Once rested, slice the meat against the grain, and put on a tray, or roasting pan.
Top with a couple of slices of the butter, and sit in the front of the oven to melt.
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