The exact recipe for Café de Paris butter is a tightly guarded secret, but one thing we do know is that its expertly blended combination of herbs, spices and umami-rich ingredients really packs a punch. We love bavette for its big flavour, but you can use whichever cut you prefer.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
775
Ingredients
400 g Tenderstem broccoli
3 garlic cloves, crushed
1 satsuma
2 1/2 Tbsp. olive oil
4 x 200g bavette steaks
FOR THE CAFÉ DE PARIS BUTTER
175 g butter, softened
1 shallot, very finely chopped
1 garlic clove, finely chopped
1 anchovy fillet, finely chopped
1 Tbsp. Dijon mustard
1/2 tsp. curry powder
1/4 tsp. smoked paprika
2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 1/2 Tbsp. flat-leaf parsley, finely chopped
2 tsp. fresh thyme, leaves picked
Directions
Step 1Start with the Café de Paris butter. Put all the ingredients in a bowl and mix until well combined. Place a piece of clingfilm on your work surface and shape the butter into a sausage shape at the lower end of the film. Roll up tightly to create a log and chill until required. Bring the steaks to room temperature.
Step 2Preheat oven to 220°C (200°C fan) mark 8 and put the broccoli in a roasting tin with the garlic. Zest the satsuma into the tray and then halve and squeeze the juice over the broccoli. Toss in the squeezed halves and drizzle over 2tbsp oil. Roast for 15-20min, until tender and starting to char.
Step 3Meanwhile, heat the remaining oil in a large frying pan over a medium heat and fry the steaks for 6-8min for rare, 8-10min for medium and 10-12min for well done, turning the steaks every minute or so. Remove to a board and cover with foil to rest for 5min.
Step 4Slice the butter into rounds and top the steaks with a round of the butter, allowing it to melt. Serve with the broccoli and fries.
GH TIPs
Make the butter up to a week in advance. It can also be frozen for up to a month.
If you don’t want to turn the oven on for the roasted broccoli, you can serve the steak with some simple sautéed Savoy cabbage.
Per serving:
Calories: 775
Protein: 43g
Fat: 64g
Saturates: 33g
Carbs: 4g
Sugars: 3g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
