Cafe de Paris Butter
It takes its name from the Swiss restaurant where it originated. Finely chop half a bag of flat leaf parsley. Chop a few chives. In a medium bowl combine with 125g of softened unsalted butter. Add 1 crushed clove of garlic and 1/2 a teaspoon of paprika, as well as 1 teaspoon of Worcestershire sauce. 25g of grated Parmigiano Reggiano and a quarter teaspoon of salt. Use a fork to mash all the ingredients together. Wrap in greaseproof paper and make it into a cylinder shape. Serve slices on top of steak.
