Entrecôte Sauce
Serves 1
Directions
- 1Slice the shallot.
- 2Add 2 tablespoons of butter to a pan and melt it.
- 3Add the sliced shallot to the pan and sweat until translucent and lightly browned.
- 4Add the remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor.
- 5Blitz until almost completely smooth.
- 6Add the egg yolk to a bowl.
- 7Add Dijon mustard to the bowl.
- 8Add lemon juice to the bowl.
- 9Add Worcestershire sauce to the bowl.
- 10Whisk the ingredients together.
- 11Add the pureed mix to the egg mix and whisk well.
- 12Add 2/3 of the sauce to a pan.
- 13Cook over low heat for 4 minutes, stirring constantly until slightly thickened.
- 14Add hot sauce to remaining 1/3 of the sauce. Whisk well and season to taste.
- 15Season the steak with salt.
- 16Add cooking oil to a pan and heat it up.
- 17Add the steak to the pan and sear on both sides until browned.
- 18Slice the cooked steak.
- 19Serve the sliced steak with fries and pour the entrecôte sauce over it.
Ingredients
- 225 g salted butter
- 2 Tbsp salted butter
- 1 medium shallot
- 1.5 Tbsp tarragon
- 0.5 bunch parsley
- 0.5 bunch basil
- 1 Tbsp Dijon mustard
- 1 egg yolk
- 2 tsp Worcestershire sauce
- 1 tsp grated nutmeg
- 5 walnuts
- 9 brown anchovies
- 15 capers
- 0.5 lemon juice
- 1 tsp ground white pepper
- to taste salt
- steak
- cooking oil
Equipment
knifepanspatulafood processorwhiskbowltongsplate
Tips
- Sweat shallot in 2 tablespoons butter until translucent and lightly browned.
- Add shallot, remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor. Blitz until almost completely smooth.
- Whisk egg yolk with lemon juice, Worcestershire and Dijon.
- Add pureed mix to egg mix and whisk well.
- Add 2/3 of the sauce to a pan. Cook over low heat for 4 minutes stirring constantly until slightly thickened.
- Add hot sauce to remaining 3rd. Whisk well. Season to taste. Serve warm.
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