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Sirloin Steak in Cafe de Paris Sauce

Posted By Cenk On April 17, 2006 @ 8:11 pm In Meat,Memoir/Meme/Misc. | 16 Comments

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.

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 behavior 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.

SIRLOIN STEAK IN CAFE DE PARIS SAUCE

Ingredients (serves 2)

  • 2 pieces sirloin steak
  • 1 cup heavy cream
  • 2 tablespoons Cafe de Paris spice mix
  • 1 teaspoon French mustard
  • 1 teaspoon butter
  • 1/2 teaspoon olive oil
  • salt and pepper to taste

Method

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

TOMATO RICE RECIPE

Ingredients (serves 4)

  • 1+1/3 cup medium or long grain rice
  • 3 medium size tomatoes, skinned and pureed (just over 1 cup)
  • 1/3 cup boiling water
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 2 teaspoons olive oil

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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