Entrecôte Sauce

Serves 1
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Directions

  1. 1Slice the shallot.
  2. 2Slice the shallot.
  3. 3Slice the shallot.
  4. 4Add 2 tablespoons of butter to a pan and melt it.
  5. 5Add 2 tablespoons of butter to a pan and melt it.
  6. 6Add 2 tablespoons of butter to a pan and melt it.
  7. 7Add the sliced shallot to the pan and sweat until translucent and lightly browned.
  8. 8Add the sliced shallot to the pan and sweat until translucent and lightly browned.
  9. 9Add the sliced shallot to the pan and sweat until translucent and lightly browned.
  10. 10Add the remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor.
  11. 11Add the remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor.
  12. 12Add the remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor.
  13. 13Blitz until almost completely smooth.
  14. 14Blitz until almost completely smooth.
  15. 15Blitz until almost completely smooth.
  16. 16Add the egg yolk to a bowl.
  17. 17Add the egg yolk to a bowl.
  18. 18Add the egg yolk to a bowl.
  19. 19Add Dijon mustard to the bowl.
  20. 20Add Dijon mustard to the bowl.
  21. 21Add Dijon mustard to the bowl.
  22. 22Add lemon juice to the bowl.
  23. 23Add lemon juice to the bowl.
  24. 24Add lemon juice to the bowl.
  25. 25Add Worcestershire sauce to the bowl.
  26. 26Add Worcestershire sauce to the bowl.
  27. 27Add Worcestershire sauce to the bowl.
  28. 28Whisk the ingredients together.
  29. 29Whisk the ingredients together.
  30. 30Whisk the ingredients together.
  31. 31Add the pureed mix to the egg mix and whisk well.
  32. 32Add the pureed mix to the egg mix and whisk well.
  33. 33Add the pureed mix to the egg mix and whisk well.
  34. 34Add 2/3 of the sauce to a pan.
  35. 35Add 2/3 of the sauce to a pan.
  36. 36Add 2/3 of the sauce to a pan.
  37. 37Cook over low heat for 4 minutes, stirring constantly until slightly thickened.
  38. 38Cook over low heat for 4 minutes, stirring constantly until slightly thickened.
  39. 39Cook over low heat for 4 minutes, stirring constantly until slightly thickened.
  40. 40Add hot sauce to remaining 1/3 of the sauce. Whisk well and season to taste.
  41. 41Add hot sauce to remaining 1/3 of the sauce. Whisk well and season to taste.
  42. 42Add hot sauce to remaining 1/3 of the sauce. Whisk well and season to taste.
  43. 43Season the steak with salt.
  44. 44Season the steak with salt.
  45. 45Season the steak with salt.
  46. 46Add cooking oil to a pan and heat it up.
  47. 47Add cooking oil to a pan and heat it up.
  48. 48Add cooking oil to a pan and heat it up.
  49. 49Add the steak to the pan and sear on both sides until browned.
  50. 50Add the steak to the pan and sear on both sides until browned.
  51. 51Add the steak to the pan and sear on both sides until browned.
  52. 52Slice the cooked steak.
  53. 53Slice the cooked steak.
  54. 54Slice the cooked steak.
  55. 55Serve the sliced steak with fries and pour the entrecôte sauce over it.
  56. 56Serve the sliced steak with fries and pour the entrecôte sauce over it.
  57. 57Serve the sliced steak with fries and pour the entrecôte sauce over it.

Ingredients

  • 225 g salted butter
  • 225 g salted butter
  • 225 g salted butter
  • 2 Tbsp salted butter
  • 2 Tbsp salted butter
  • 2 Tbsp salted butter
  • 1 medium shallot
  • 1 medium shallot
  • 1 medium shallot
  • 1.5 Tbsp tarragon
  • 1.5 Tbsp tarragon
  • 1.5 Tbsp tarragon
  • 0.5 bunch parsley
  • 0.5 bunch parsley
  • 0.5 bunch parsley
  • 0.5 bunch basil
  • 0.5 bunch basil
  • 0.5 bunch basil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 2 tsp Worcestershire sauce
  • 2 tsp Worcestershire sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp grated nutmeg
  • 1 tsp grated nutmeg
  • 1 tsp grated nutmeg
  • 5 walnuts
  • 5 walnuts
  • 5 walnuts
  • 9 brown anchovies
  • 9 brown anchovies
  • 9 brown anchovies
  • 15 capers
  • 15 capers
  • 15 capers
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tsp ground white pepper
  • 1 tsp ground white pepper
  • 1 tsp ground white pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • steak
  • steak
  • steak
  • cooking oil
  • cooking oil
  • 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.