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Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

Scott Phillips

Servings: 4

Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers, mustard, shallot, and fresh herbs.


  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1 Tbs. tomato paste
  • 2 tsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. hot smoked paprika
  • 1/4 tsp. curry powder
  • Kosher salt and freshly ground black pepper
  • 1 medium shallot, minced (about 1/4 cup)
  • 1/4 cup thinly sliced fresh chives
  • 2 Tbs. chopped nonpareil capers
  • 1 tsp. chopped fresh thyme
  • 1-1/2 lb. sirloin tip steaks (about 1 inch thick), cut into 4 portions
  • 2 Tbs. extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size (with 1 Tbs. butter)
  • Calories (kcal) : 350
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 100
  • Sodium (mg): 470
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 35


  • In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershire, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in the shallot, chives, capers, and thyme.
  • Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter; twist the ends to close. Refrigerate for at least 2 hours.
  • Position a rack in the center of the oven and heat the oven to 400°F. Season the steaks on all sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes. Flip and cook until the other side is browned, 2 minutes. Transfer the skillet to the oven.
  • Roast until cooked to your liking, 4 to 6 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.

Make Ahead Tips

The butter can be made up to 1 week ahead.


Rate or Review

Reviews (3 reviews)

  • ambers | 06/13/2016

    Outstanding flavor.... But to be honest I did.add grated garlic.I could lick the plate it was so good

  • ChezKiki | 07/29/2013

    Eh. Considering all the delicious ingredients, this was oddly lacking in flavor. Tried it on steak & fish.

  • Baldwinbf | 06/02/2013

    Excellent, wouldn't change a thing!

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