Café de Paris Butter à la Henri

Ingredients for 6 servings:

• 250 g butter, room temperature
• 1 clove(s) garlic
• 2 shallots
• 2 tbsp Madeira
• 2 tbsp white wine
• 2 tbsp brandy
• 2 tsp vegetable stock powder, organic
• ½ tsp allspice d’Espelette
• ½ tsp sweet paprika powder
• ½ tsp curry powder, mild
• ½ tsp mustard
• 1 lemon(s), grated peel
• 2 anchovies
• 1 tbsp, heaped thyme, fresh, stemmed and cleaned
• 1 tbsp, heaped marjoram, fresh, stemmed and cleaned
• 1 tbsp, heaped tarragon, fresh, stemmed and cleaned
• 2 tbsp, heaped parsley, flat, fresh, stemmed and cleaned
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 minute; Total time approx. 21 minutes

An exceptional spiced butter for fine meat, but also for fish

Peel and finely chop the shallot and garlic. Place them in a small saucepan with the wine, brandy, and Madeira. Add the vegetable stock, paprika, curry, piment d’Espelette, and a pinch of pepper. Bring to a boil briefly, remove the pan from the heat, and let it cool. Finely chop the anchovies. Cream the butter until fluffy, stir in the herbs, anchovies, and the cooled contents of the pan, then season with salt. Then refrigerate to allow the butter to solidify. It goes perfectly with pork, veal, and, of course, beef fillet. Top the almost-finished fillet steaks with this spiced butter and briefly place it under the grill until the butter melts. Pour any remaining butter back on top, or grill it directly on a heatproof plate. This also works very well with fish fillets. Once you’ve tried this spiced butter, you’ll find “regular” herb butter boring. A word about the tarragon: I added it in equal parts with marjoram and thyme. You can reduce the amount, but don’t leave it out completely.