Entrecôte sauce . . .

Entrecôte sauce is a rich, flavorful butter-based sauce, often associated with French cuisine, that's typically served with steak. It's known for its complex flavor profile, derived from a combination of ingredients like butter, mustard, shallots, fresh herbs (such as tarragon and parsley), anchovies, and capers. Some variations also include ingredients like lemon juice, egg yolks, and even a touch of white wine vinegar. The sauce is typically emulsified, meaning the ingredients are combined to create a smooth, creamy texture. 

 

This recipe adapted from @ddupagne  . . . 

 

Ingredients:

225g + 2Tbsp salted butter (room temp)

1 medium shallot sliced

1.5Tbsp tarragon

1/2 bunch parsley

1/2 bunch basil

1Tbsp Dijon

1 egg yolk

2tsp Worcestershire 

1tsp grated nutmeg

5 walnuts

9 brown anchovies

15 capers

Juice 1/2 a lemon

1tsp ground white pepper

Salt to taste

 

Instructions:

•   Sweat shallot in 2Tbsp 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 puree’d 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.