Entrecôte Café de Paris with French Fries and Green Salad

By Culiora

A timeless brasserie classic featuring tender, seared entrecôte steaks topped with an aromatic compound butter that melts into the savory pan juices. Traditionally served with crispy French fries and a fresh green salad dressed in a tangy Dijon vinaigrette.

• Servings: 4
• Prep time: 25 min
• Cook time: 35 min
• Total time: 60 min

Ingredients

• 800 g entrecôte steaks in 4 slices (at room temperature)
• 1 tbsp neutral oil (for searing)
• 25 g butter (for basting in the pan)
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 150 g butter, softened at room temperature
• 1 pcs shallot, very finely chopped
• 1 clove garlic clove, finely grated
• 2 pcs anchovy fillets, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp freshly squeezed lemon juice
• 1 tbsp capers, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• 1/2 tsp curry powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 800 g French fries (good-quality frozen or homemade)
• 1 tsp fine salt
• 150 g mixed salad greens (e.g. romaine, mâche, or frisée)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 pinch salt and freshly ground black pepper

Instructions

1. Start with the compound butter: Beat the room-temperature butter in a bowl until soft and creamy. Add the finely chopped shallot, grated garlic, minced anchovies, Dijon mustard, Worcestershire sauce, lemon juice, capers, parsley, tarragon, curry powder, paprika, and 1/4 tsp salt. Mix thoroughly into a smooth, uniform paste.
2. Shape the compound butter into a log using plastic wrap or parchment paper and refrigerate for at least 20 minutes to firm up and allow the flavors to marry.
3. Cook the French fries: Preheat the oven to 225°C (or preheat an air fryer or deep fryer). Cook the fries according to package directions for about 20-25 minutes until golden and crisp. Toss with fine salt just before serving.
4. Meanwhile, whisk together the olive oil, white wine vinegar, 1 tsp Dijon mustard, and a pinch of salt and freshly ground black pepper in a salad bowl to make a simple vinaigrette. Toss in the rinsed salad greens just before serving.
5. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
6. Heat a cast-iron skillet over high heat with the neutral oil until lightly smoking. Add the steaks and sear for about 2 minutes per side for medium-rare (internal temperature around 54-56°C). Add 25 g butter toward the end and baste the meat continuously with the foaming butter.
7. Transfer the steaks to a cutting board or warm platter and let rest for 5 minutes.
8. Cut the compound butter into thick rounds. Place one or two generous slices of butter atop each hot steak so it begins to gently melt. Serve immediately alongside the freshly cooked French fries and dressed green salad.