Boeuf Avec Buerre a la Parisienne

We have all kinds of meat in our freezers, and I never know exactly what Larry is going to pull out to defrost.  I let him pick the meats and then I fix them how I want.  This time, he pulled out a big beef roast.  OK.  No problem.  I can come up with some very tasty ways to prepare it.  And believe me, I did too.

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I made the roast very flavorful and tender on its own, but then I added a compounded butter to really make it come to life.  The butter is known as Buerre a la Parisienne, or a Cafe de Paris Butter.  This butter was first created in the Cafe de Paris in Geneva, Switzerland, in the 1940’s, to accompany a variety of grilled meats, although it was originally created go with a simple meal of salad, bread and fries. What I am going to present to you is a modified version, since the actual recipe is a safely guarded secret, known only to a handful of trusted chefs, mainly in Switzerland, Portugal, Dubai, Hong Kong, and Sweden. This is perhaps one of the original secret sauces of the world.

The Roast

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4-5 lb beef roast

2 TBSP garlic

1 TBSP fresh sage, chopped fine

4-5 fresh thyme sprigs, stems removed

2 TBSP olive oil

4 tsp salt

2 tsp pepper

 

Mix everything together well and generously coat the beef roast on all sides.  Cover and place in the refrigerator to chill for at least 3-24 hours before cooking it.

When you are ready to cook the roast, preheat the oven to 450* F.  When the oven is hot, place the roast on the center rack in the oven, fat side up.  Roast for 30 minutes.  After 30 minutes, turn the temperature down to 350* F and continue to roast for about 25-30 minutes, or until the internal temperature reaches 130* F for a good medium rare roast.  If you do not like your meat so pink, cook it longer; 140*F will get you to a medium.  You do not want to overcook it though, or the roast will lose its flavor and will become dry and tough.

Let the roast stand for about 15-20 minutes before cutting it.  It will continue to cook a bit.

 

I have served many a roast just like this, so if you do not want the Cafe de Paris butter, no need to add it.  But you will definitely be glad you did.

 

Cafe de Paris Butter

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1 stick of butter, softened

1 TBSP ketchup or tomato paste

2 tsp Dijon mustard

1-2 tsp lemon juice

1 tsp Worcestershire sauce

1 tsp paprika

1/2 tsp curry powder

salt & pepper to taste

1 shallot, minced fine

1 TBSP capers

1 tsp thyme

 

Mix everything together well then place it in plastic wrap and roll it into a log.  Place the butter roll in the refrigerator for at least 1 hour to set before using.

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Add the butter in large pieces to the roast as soon as it has been removed from the oven, so the flavors can melt into the beef.  You can serve it up with whatever side sides you like, but they need to be strong and bold enough to support the bold flavors of the beef roast.  I made roasted potatoes and curry roasted vegetables.  YUM!

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After the butter melts into the steak, slice it up in thin strips and enjoy.  A bold red is the perfect wine choice to go with this meal.  I chose a bold cabernet sauvignon.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

28 thoughts on “Boeuf Avec Buerre a la Parisienne”

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