Pan-Seared Striploin with Café de Paris Butter

Saturday, August 16th, 2025

Masterfully executed by our culinary team, this richly-packed dish pairs beautifully with Davis Estates wine Oakville Cabernet Sauvignon.

Ingredients

Serves 4

Café de Paris Butter

1 cup (2 sticks) unsalted butter, softened
2 small shallots, minced
2 garlic cloves, grated
2 teaspoons Dijon mustard
2 anchovy fillets, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1½ teaspoons curry powder
2 tablespoons parsley, chopped
2 tablespoons tarragon, chopped
Zest of 1 lemon
Salt & pepper

Pomme Paille

4 large russet potatoes
Neutral oil for frying
Salt

Pan-Seared Striploin

4 striploin steaks (8 oz each)
Salt & pepper
2–3 tablespoons neutral oil
3–4 tablespoons butter
4 garlic cloves, smashed
4 sprigs thyme or rosemary

Method

Café de Paris Butter

Mix all ingredients then shape into a log. Refrigerate until firm.

Pomme Paille

Peel and julienne the potatoes then rinse, drain and dry them. In a medium pan heat oil to 350°F (175°C) and fry in batches 2–3 minutes until golden. Drain from the oil and sprinkle with salt. Keep warm until you are ready to serve.

Pan-Seared Striploin

Pat steaks dry and season with salt and pepper. Heat a skillet with neutral oil and sear the steaks 2–3 minutes per side. Add the butter, garlic, thyme, or rosemary and baste 1–2 min. Cook to desired doneness. Let rest for 5 minutes before cutting.

To Finish

Plate the steaks, top each with a slice of Café de Paris butter. Serve pomme paille on the side or on top. Optional – drizzle pan juices over steaks.

This rich pan-seared striploin, finished with aromatic Café de Paris butter, offers layers of savory herbs that expertly match the structure and depth of the Davis Estates Oakville Cabernet Sauvignon.

Courtesy of the Davis Estates Culinary Team

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