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Steak Cafe De Paris | Chef Jean-Pierre

Byamazingfoodstv


Hello There Friends! Cafe de Paris Steak is a classic French-inspired dish featuring a ribeye steak topped with a rich, flavorful compound butter. This butter, known as “Cafe de Paris butter,” is a blend of herbs, spices, and a few secret ingredients that melt over the hot steak, creating a delicious sauce. Paired with roasted garlic potatoes and a fresh watercress salad, this recipe will transport you to a cozy bistro in Paris. Enjoy this gourmet dish at home for a special dinner occasion. Let me know what you think in the comments below!

RECIPE LINK:
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Perfect Steak:
Prime Rib:
Garlic Potatoes:
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36 Comments

  8. The herb butter is a revelation! Thanks for sharing with us Chef JP.
    I also tried, though being warily, mixing with a spatula insted of mixing machine. But I must admit not only that it works for newbies, the result is even better! Because mixing machine delivers, even at lowest speed, very quickly wet spots of oil.
    And the role-in-the-foil trick is also an enrichment of my skills (though I don‘t like these foils because of the plastiziser chemicals).
    …and three sticks for Chicken Kiev are waiting in the freezer to be served 🤣😎🤣

  10. Chef Jean Pierre, I have a question. You have never made a video about corned beef that I can find. Do you like corned beef? Is it because it’s so easy to make? I’m really curious why you don’t have any corned beef videos. It’s one of my favorites!

  12. Chef, when I lived in Europe, in the 80’s the trend was to cure the filet mignon in a oil filled jar with 11-12 spices for a month, then chop it, mix with egg, shallots, cornichons etc. would you know of this practice? I would LOVE to recreate that recipe…

  15. You have taught me SO much. I made your brined pork tenderloin and got major wifey points with the hubs! The look on his face when he took the first bite was worth every bit of the work. It smelled amazing! (I couldn't eat it or the wine reduction sauce because I have alpha-gal allergy. But I did love the spinach!). I can't wait to try this recipe, too. You really know how to make cooking enjoyable! My birthday is fast approaching and my "hint list" this year was all links to stuff from your store, LOL.

  17. Thanks chef, I made the compound butter and steak 🥩. While for me it cannot compare to your amazing Steak au poivre recipe that I have made dozens of times it’s a nice change of pace and enjoyable. Thanks again!

  18. Chef Jean-Pierre, You make us to learn with great quality as a teacher and on top of that, your good theatrical disposition make us a lot of fun! I discovered your channel recently and after watching some videos, I noticed that probably you use refined salt, from what it seemed to me… It's not healthy, it's really dangerous and should stop being consumed by people as it only contains 2 (sodium chloride) of the 92 minerals and trace minerals that exist in seawater, and the whole sea salt (as it is taken from seawater) is the best. Natural Celtic Salt is the most complete and healthy, being collected by hand/artisan method; It has 82 minerals in its balanced composition, and in addition to the essential potassium and calcium, it has magnesium (necessary in around 3 hundred internal processes daily); Magnesium in its 3 variants, essential for the harmonious and vital functioning of our organism. This Celtic salt enhances the flavor of cooking, allows the body to hydrate at the cellular level and profoundly benefits the entire organism by daily replenishing minerals essential to life! Himalayan salt contains 75 minerals, without the advantage of the 3 magnesium variants. Thinking that you have thousands of followers, you can help them to become healthy… It would be good to have one or more programs that include focus on this very important topic as there are so many people with health problems that exist due to lack of this knowledge! Barbara O'Neill's SHOCKING Salt Discovery: The Truth Nobody Told You! https://www.youtube.com/watch?v=IP5zShv9PRg »»» (and, very important to drink good quality water with a grain of Céltic Salt!). Thank You! 🍀🌟🥰

  23. Bonjour Chef Jean-Pierre!— this is a recent video that I’m placing this comment, but it is actually regarding one that is about 3 years old on “French onion soup” or as French say “onyo”.
    About 5 years ago I had onyo soup at brasserie Café L’Arsenal on Rue Saint-Antoine just down from Place de la Bastille. I always get that soup when I’m in France and try to make it at home in the U.S. Now, Im going to follow your instructions! merci beaucoup

  27. Chef JP, Without a doubt, you have the very best, finest cooking channel /show on any media. You are amazing ! A couple requests : Can you do a couple of videos on the following subjects? List and show all the spices that are freshly picked and what they are used for and taste like. Also can they be grown in the kitchen, (and what is Targo?). NEXT; I never see you use Iceberg Lettice (Why?). LAST; Iceberg lettice with oil and red wine vinager AND a great Italian Anti Pasta. Thank You Chef ! I hope you can address some of these requests 🙂

  29. Chef Jean Pierre, I just saw a quote that I immediately thought you would enjoy. I hope you see this post. 😂

    "I cook with wine, sometimes I even add it to the food."

    W.C. Fields

    American comedian, actor, juggler, and writer

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