Cabernet Sauvignon to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with "steak au poivre" and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods
Café de Paris sauce butter is shaped into a roll using aluminium foil and chilled. When the dish is served, a piece of the butter is sliced off and allowed to melt on the hot meat. Café de Paris sauce Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an "entrecôte" (in American English: a rib eye steak) or a "faux-filet" (in English: a sirloin steak) the resulting dish is known as ""entrecôte" Café de Paris". The sauce was first popularised in the 1940s by the Café de Paris restaurant in