Rinds Fillet CafÉ De Paris

Put shallots in a saucepan with vinegar and wine and cook. When cooled, mix with egg yolks, chopped mustard, anchovy fillets, herbs, garlic, parsley, juice of one lemon, orange juice, a little Worcester sauce, salt and cayenne pepper. Mix the softened butter underneath and toss well. (The “Café de Paris” butter can be kept in the refrigerator for a few days and tastes just as good with cooked, peeled potatoes).

In a frying pan with a little oil, roast the fillets on both sides for about 4 min, then remove from the frying pan. In the frying pan with the roast stock melt 2 tbsp of the butter “Café de Paris”, add whipped cream and cook a little bit. Arrange the fillets on plates and pour the sauce over them. This goes well with a Leipziger Allerlei or a carrot and pea vegetable.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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