Taste of the Swiss Alps re­lived in dish

Central Otago Mirror - - FEATURES -

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.

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