Ingredients

Method

• 250 g unsalted butter (softened)
• 20 g tomato ketchup
• 1 t Dijon mustard
• 1 t capers, drained
• 1/2 red onion, peeled and finely chopped
• A small bunch of chives
• A small bunch of thyme, stalks out
• A small bunch of parsley, stalks out
• 1 clove garlic
• 1 t worcestershire sauce
• 1/2 t mild curry powder
• 1/2 paprika
• The juice of half a lemon
• The zest of 1 orange
• Small bunch tarragon
• 3 anchovy fillets

Method

Ingredients

Place all the ingredients except the butter in a processor and blend until smooth.
Add the softened butter and process until really well combined.

Place on a sheet of foil, roll into a sausage and chill until firm.
Slice to order when needed, return to the fridge to use again.
Cook's tip: Great served with Grilled rib-eye steak
Cook's note: In 1930, Mr. Boubier, owner of the ‘Restaurant du Coq d'Or' in Geneva , invented an original butter-based sauce. The sauce included a mix of spices, herbs and other ingredients, which he served with Entrecôte steak to the delight of his customers.
Mr. Boubier passed on the secret recipe to his daughter, who had married the owner of Café de Paris in Geneva. This herb/spice butter was such a success that it was almost impossible to get into the restaurant for years.
The exact recipe is probably still secret today, and only a few restaurants world-wide are reputed to serve the original recipe, amongst them the Parisian ‘Le Relais de l’Entrecôte’ and the ‘L’Entrecôte de Paris’ and the ‘Café de Paris’ in San Francisco.
The original Restaurant Café de Paris in Geneva still exists (albeit under new management) and still has the butter on the menu.
*This recipe was created by Matthew Gordan of The Grill Room in Franschhoek.