Entrecôte Sauce

Serves 1
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Directions

  1. 1Slice the shallot.
  2. 2Add 2 tablespoons of butter to a pan and melt it.
  3. 3Add the sliced shallot to the pan and sweat until translucent and lightly browned.
  4. 4Add the remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor.
  5. 5Blitz until almost completely smooth.
  6. 6Add the egg yolk to a bowl.
  7. 7Add Dijon mustard to the bowl.
  8. 8Add lemon juice to the bowl.
  9. 9Add Worcestershire sauce to the bowl.
  10. 10Whisk the ingredients together.
  11. 11Add the pureed mix to the egg mix and whisk well.
  12. 12Add 2/3 of the sauce to a pan.
  13. 13Cook over low heat for 4 minutes, stirring constantly until slightly thickened.
  14. 14Add hot sauce to remaining 1/3 of the sauce. Whisk well and season to taste.
  15. 15Season the steak with salt.
  16. 16Add cooking oil to a pan and heat it up.
  17. 17Add the steak to the pan and sear on both sides until browned.
  18. 18Slice the cooked steak.
  19. 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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