Steak With A Great Sauce! ????

Secret "CAFE DE PARIS" Sauce Recipe ???? with a Light Refika Touch ✨

by Refika Kitchen
Steak With A Great Sauce

Steak With A Great Sauce is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I’m based in İstanbul and usually share our culture and cuisine with you. But I do live and breathe cooking which leads me to try other people’s or culture’s recipes, so I also want to share them with you along with my knowledge and experience.

Today we will be making the famous Café de Paris sauce which is one of my favorites since my childhood. It’s a secret recipe, and the Café still serves this delicious butter with steak, but I made it a bit lighter with small Refika twists.

  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce
  • Steak With A Great Sauce

Follow along with the 📝 recipes below👇🏾👇🏾

Steak With A Great Sauce
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Steak With A Great Sauce

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 3 sprigs of spring onion, green parts picked
  • 4 sprigs of parsley
  • 4 sprigs of thyme
  • 1 large clove of garlic
  • 2 teaspoons vinegar
  • 1 teaspoon molasses, alternatively, use Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 lemon zest
  • 3 teaspoon strong mustard
  • 1 tablespoon capers
  • 1,5 anchovy fillets
  • 1 heaped teaspoon curry powder, use whichever powder that you like
  • A pinch of red pepper
  • 125 ml (1/2 cup) single cream
  • 6 x 85 g fillet steak, rib-eye steak, entrecote, or top loin steak works great as well
  • Salt & black pepper
  • 1 tablespoon butter
  • A teaspoon of dry linden blossom


  1. To make the sauce, add the spring onions, parsley, thyme, garlic, vinegar, molasses, lemon juice, lemon zest, mustard, capers, anchovy fillets, curry powder, and red pepper in a food processor and pulse until smooth.
  2. Mix in the single cream. The original Café de Paris sauce is butter so most of the recipes include butter, but I changed it to single cream because I want to be able to taste the flavors more.
  3. Heat a cast-iron pan on medium-high heat.
  4. Season the fillet steaks generously with salt and black pepper.
  5. Gently beat the fillet steaks with a mallet. We don’t want to flatten the meat, just one or two beats would be enough.
  6. Turn the heat on high and place the fillet steaks on the pan. Cook each side minimum of one minute. You can cook more if you like your meat well done.
  7. Transfer the fillet steaks to a dish and set them aside.
  8. Put a metal plate on medium heat. I used a metal plate to serve the steak like the original one but if you don’t have one, you can use a frying pan. Don’t use a cast iron pan to mix the steak with sauce because cast iron would be too hot so the sauce can get thickened very quickly.
  9. Place the butter and add the linden blossom to the plate.
  10. Melt the butter slowly and let the linden flavor infuse the butter.
  11. Place the fillet steaks on the plate, rubbing with butter.
  12. Finally pour over the sauce on the steaks and mix.
  13. Your Café de Paris sauced steaks are ready to enjoy. Like the original one, serve with French fries. Don’t forget to dip the fries into the sauce as well.
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Recipe video


Let us know what you think of today’s Steak With A Great Sauce tips, tricks, and hacks!

For the French fries, you can check the videos below,

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