Beef tenderloin with Café de Paris sauce Calories

Sear the beef tenderloin in a very hot pan, then finish cooking it to your preferred doneness. Prepare the Café de Paris butter separately and add it when serving, so the steak browns well without the butter burning.

Beef tenderloin with Café de Paris sauce is made with the tenderloin, a lean, naturally tender cut from along the cow’s backbone. Its mild flavor pairs well with the sauce’s assertive herbs and buttery richness.

Beef tenderloin with Café de Paris sauce is linked to Geneva, Switzerland, rather than Paris. The sauce became famous at the Café de Paris restaurant, though accounts of its exact creation and original recipe vary.

French fries are a classic accompaniment to beef tenderloin with Café de Paris sauce. A crisp green salad or simply cooked vegetables also work well, balancing the buttery sauce without competing with the steak.

Check the center of the beef tenderloin with a meat thermometer rather than judging by the sauce or the browned exterior. Tenderloin is lean, so cooking it beyond your preferred doneness can quickly make it dry; rest it briefly before slicing.

Yes, you can mix the Café de Paris butter ahead and refrigerate it in a covered container. Bring it back to a soft, spreadable consistency before serving, while cooking the tenderloin close to mealtime for the best texture.

Yes, beef tenderloin works well on the grill. Grill the steak without the butter sauce, which can melt and drip into the flames, then add the Café de Paris sauce once the meat is off the heat.

Refrigerate leftover beef tenderloin with Café de Paris sauce in a covered container promptly. If possible, keep the sauce separate from the meat; reheat the steak gently and briefly to reduce the chance of drying it out.

Yes, use a smaller amount of Café de Paris butter and serve the beef tenderloin with salad or vegetables instead of fries. Replacing some butter with yogurt changes the sauce’s traditional rich texture, so add it gradually.