Sirloin Steak in Cafe de Paris Sauce - Tomato Rice

April 17th, 2006  | Category: Meat, Chicken & Seafood, Memoir/Meme/Misc.

A friend of mine, who is a very talented sculptor, had an exhibition in Geneva, Switzerland last year. This was her first exhibition abroad so a couple of friends and I decided to go with her in advance of the opening day to help with the set up.

During our 3 day stay, I spent nearly every minute of my free time at a store called Globus. Not only did I eat the best Chinese food ever and bought my beloved melamine serveware, but I also found something very precious: Cafe de Paris spice mix.

spice melamin

I think I was about 12 years old when I first tasted the L’Entrecote at Cafe de Paris in Geneva. I was so stunned by the taste and texture of the sauce that I dragged my mum and dad to the same restaurant 3 days in a row. And also, as a kid, the fixed side order of all-you-can-eat fries was definitely another motivation.

When we returned home from our vacation, I remember begging my mum to cook the same sauce at home, but her trials did not come close. I am not going to exaggerate by saying that I dreamt of that sauce for 17 consecutive years (although such a compulsive behaviour would be quite normal for me), but have to say I was quite happy to find this spice mix. I still think the original sauce is unbeatable, but the below version is very close.

Not everyone reading this post has a chance to visit Globus, so here’s what the label on the spice mix says: Dried tomatoes, sea salt, garlic, onion, black pepper, paprika, mustard seed, Cayenne pepper, chives, parsley, muscat, lemon oil, orange zest. It is traditionally prepared with entrecote, not sirloin.. But that’s what I had sitting in my freezer…

Sirloin Steak in Cafe de Paris Sauce

Ingredients (serves 2)

Method

Brown both sides of the steaks in butter and oil. Put spice mixture and cream into the pan and mix to dissolve the spices. Let simmer for 15-20 minutes. Transfer steaks to a plate. Take the pan off the heat. Put the mustard in the sauce and mix to dissolve. Pour over the steaks.

Steak rice

Tomato Rice

This may sound strange, but in Turkey a cook’s success is measured by his/her ability to cook rice. It is said that a person who can cook a mean rice can cook anything. Although I disagree, I have to add (and I will not be very humble on this): my tomato rice is glorious.

A few helpful hints:

- Choose a wide and deep pan with a glass lid

- In case you’d like to adjust the volume, the rice liquid (water+tomato puree) ratio is 1:1.5

- Do not stir anymore or open the lid once you lower the heat

- Do not substitute butter

- Do not skip the steeping process

Ingredients (serves 4)

Method

  1. Put the rice in a colander and wash under cold water, approximately 3-4 minutes. Set aside to drain. Either skin and puree the tomatoes or slice them in half and grate.
  2. Put olive oil and butter in a pan on medium high heat. When the oil mixture begins to foam, add the rice and stir until all the grains are coated with butter&oil and become somewhat transparent.
  3. Pour in pureed tomatoes, salt and boiling water, give it a final stir (no stirring after this point before serving) and put the lid on. Continue cooking on medium high heat until small bubbling holes form in between rice (about 2-3 minutes). Reduce to low heat and cook for 15-20 minutes.
  4. Take off the heat, drape a clean kitchen towel or two-three paper towels on top, put the lid back on and let stand for 20-30 minutes at room temperature. (This will take the extra moisture.)

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Comments

  1. Lam Truog on February 5th, 2007

    Thanks for your posting. The ” Entrecote de Paris ” on Union Street is now unfortunately closed. I have to go Geneva or New York now.

  2. Cenk on February 5th, 2007

    Hi.. Sorry to hear that it is closed. It was also one of my favorites in SF. Look at this way: what better reason to travel?

  3. Mani on April 28th, 2008

    So.. how can we find the mix?

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