CAFé DE PARIS SAUCE

Café de Paris Sauce image

Number Of Ingredients 8

1 piece Large Shallot
1 cup Madiera
1 tablespoon Anchovy Paste
1 tablespoon Fresh Thyme, Chopped
1 tablespoon Fresh Parsley, Chopped
1 piece Juice of Whole Lemon
3 tablespoons Unsalted Butter
1 pinch Salt and Pepper to Taste

Steps:

After transferring the steakes to the oven, set the skillet over medium-low heat; and challenge and cook, stirring constantly, until softened, about one minute.
Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Stir until liquid is reduced to about 1/3 cup, about six to eight minutes. (If steaks are not yet out of the oven, set skillet off heat and wait for steaks to come out of oven and rest for two minutes before proceeding.)
Add accumulated juices from baking sheet and reduce liquid one minute longer. Off heat, whisk in Anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened.
Season with salt and pepper to taste. Spoon over steaks, and serve immediately.
Makes 2/3 cup, enough for steaks and French fries for two.