Beef rib-eye with ‘Baghdad café’ butter

Beef rib-eye with ‘Baghdad café’ butter

New Middle Eastern Food
Mark Roper

Instead of the more usual café de Paris butter, we like to make this equally delicious Middle Eastern version that we named with tongues firmly in cheeks. The butter recipe makes enough for twelve thick slices (you’ll need four for this recipe). It will keep in the freezer for 3–4 weeks. Cut off discs and use as required.


Quantity Ingredient
4 x 300g grass-fed beef rib-eye steaks
sea salt and freshly ground white pepper
40ml olive oil
1 shallot, finely diced
2 long red chillies, seeded and shredded
1 small garlic clove, finely chopped
1 level teaspoon Baharat
60g pine nuts
1/2 teaspoon sea salt
freshly ground white pepper


  1. To make the baghdad café butter, place the 250 g butter into a mixing bowl. Melt the additional tablespoon in a small pan with a splash of olive oil and fry the shallot, chilli, garlic and baharat over a gentle heat until the shallots begin to soften and the spices release their fragrant oils. Remove from the heat and leave to cool.
  2. Add the shallot mixture to the butter, together with the pine nuts, salt and pepper. Beat vigorously until smooth and well incorporated. Spoon onto a sheet of plastic wrap and shape into a log. Roll neatly, twist the ends, tie securely and chill until required.
  3. Preheat the oven to 200ºC. Season the steaks with salt and pepper. Add the oil to a heavy-based frying pan and heat until almost smoking. Add the steaks and sear for about 4 minutes on each side until they develop a dark crust. Lower the heat to medium and cook for a further 3 minutes on each side (for medium–rare) then remove from the heat and leave to rest for at least 5 minutes.
  4. To serve, arrange a neat bundle of beans on each of four serving plates and spoon on the hazelnuts. Top with a few rings of onion. Place the steaks next to the beans and top each with a thick slice of Baghdad Café butter. Serve straight away.
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