Taste of the Swiss Alps relived in dish
Our favourite restaurant in Zurich was See Rose. It was a gorgeous restaurant set on the shores of Lake Zurich with a stunning vista of the Swiss Alps.
The view was incredible ... food was even better. This week’s dish was inspired by one of my favourite meals on the menu. Simple, but executed perfectly.
I’ve never been one to order steak when going out. However, this was the one restaurant that could sway me. The delicate layers of flavours in the Cafe de Paris sauce were too delicious to deny my taste buds . . .
Cafe de Paris is a complex butter-based sauce. I have chosen to create the solid butter form of this for ease, but the flavours are still divine and very similar to that from my beloved See Rose. Although the name does not denote it, this sauce actually originated in Switzerland, in a famous restaurant in Geneva called ‘Cafe De Paris.’
Do not be put off by the number of ingredients in the butter. It’s well worth the short time it will take for you to chop them up, and the best thing is you can pop what you do not use in your freezer for up to three months for later use.
Filet Mignon with Cafe De Paris Butter and Shoestring Fries Ingredients Prep Time: 20 minutes Cook Time: 30 minutes Shoe String Fries
1kg Russet Potatoes 3 tablespoons olive oil 2 clove garlic crushed
teaspoon seas salt
4 fillets steaks about 150g each
Cafe de Paris Butter
2 shallots finely diced 3 cloves garlic finely diced 2 teaspoons curry powder 2 tablespoons butter
cup wine 1 tablespoon Worcestershire sauce 300 g butter at room temp chopped into small chunks 3 anchovies chopped small 2 tablespoons capers finely chopped 1 tablespoon Dijon mustard 2 teaspoons chopped thyme 1 tablespoon chopped flat leaf parsley 1 tablespoon chopped chives
teaspoon cayenne pepper 1 teaspoon lemon juice
1. Preheat oven to 210 degrees Celsius and line a roasting dish with ovenproof paper. 2. Peel potatoes and dry. If you have a mandolin, use the smaller setting and cut potatoes into julienne (thin) strips. If not, thinly slice your potatoes long ways then into strips. Place into a large bowl, add olive oil and garlic and combine well. 3. Spread evenly across oven dish and bake for 20 mins then turn the fries. Bake a further 10-15 and cook until you have your desired crispiness. 4. To make butter, heat the 2 tablespoons of butter in a small fry pan and add shallots, 3 cloves garlic and curry powder and cook for 4-5 mins until softened. Add in wine and Worcestershire sauce and cook until reduced (4-5 mins). Pour into a bowl and cool to room temperature. 5. Meanwhile in a large bowl, combine the rest of the Cafe De Paris butter ingredients, including the cooled curry mix. Combine thoroughly with your hand until there are no chunks of plain butter left. 6. Spoon the butter mix evenly onto two long pieces of glad wrap. Roll into a log ensuring you have twisted the ends of the glad wrap. Store in fridge to set. (I froze one lot of mine). Once set, slice into desired thickness, I do about 1.5cm. 7. Remove the steak from fridge 15 mins before you cook them. Season with salt and pepper. Heat a heavy pan to a medium high heat and add a tablespoon of oil and teaspoon butter. Cook the steak for 2-3 mins each side for medium rare. When you first turn the steak, place a piece of sliced Cafe de Paris butter on top of steak whilst other side cooks. Rest for around 5-7 mins. 8. Place even amount of fries across the plates, then place on the steak Garnish with some chopped parsley.
Filet mignon with cafe de paris butter and shoestring fries.