After years of searching for the secret recipe of the entrecote (cafe de paris), we found many ones posted online, and many recreated by well known chefs. We have tried many recipes, some were close to the real thing, and some were far in taste. After some research we found a recipe posted by someone, who was in the quest to recreate the real sauce. He found it in a swiss cooking book and he says that very similar to the recipe that his father owned when he used to work as chef at a hotel in London. We tried it and we made some changes to it after trial and error. And the taste is extremely similar. Here are the ingredients and recipe as we did it Note: - Some fresh herbs can be substituted with dry herbs if not found fresh - For dried herbs, measuring, always divide by 8 to get the dried herb equivalent, for example if a recipe calls for 100g fresh mint, you can put 100/8 = 12.5g dried mint Ingredients: 1 kg butter 60g tomato ketchup 25g Dijon mustard 25g capers (in brine) 125g brown ...