Bône Entrecôte Sauce
Bône Entrecôte Sauce
Ingredients
- 3 shallots, thinly sliced
- 1/2 cup unsalted butter
- 1/4 cup fresh tarragon, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 4 anchovy fillets, oil drained
- 1/4 cup walnuts
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium saucepan or pot, melt the unsalted butter over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring occasionally, until they are very soft and translucent, about 8-10 minutes. Do not let them brown.
⏱️ 10 min
- 2
Add the chopped fresh tarragon, basil, and parsley to the pot with the shallots. Pour in the fresh lemon juice. Stir to combine.
⏱️ 2 min
- 3
Stir in the drained capers and anchovy fillets. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 4
Remove the pot from the heat. Add the walnuts and Dijon mustard to the mixture. Season with salt and freshly ground black pepper.
⏱️ 2 min
- 5
Using an immersion blender, carefully blend the sauce directly in the pot until it is mostly smooth but still retains a slight texture. If you don't have an immersion blender, transfer the mixture to a regular blender and blend until desired consistency is reached. Be careful when blending hot liquids.
⏱️ 3 min
- 6
Taste the sauce and adjust seasoning if necessary. Serve warm, generously spooned over your favorite cut of beef, such as entrecôte or slow-cooked short ribs, and alongside french fries.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bône Entrecôte Sauce
- 3 shallots, thinly sliced
- 1/2 cup unsalted butter
- 1/4 cup fresh tarragon, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 4 anchovy fillets, oil drained
- 1/4 cup walnuts
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium saucepan or pot, melt the unsalted butter over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring occasionally, until they are very soft and translucent, about 8-10 minutes. Do not let them brown.
⏱️ 10 min - 2
Add the chopped fresh tarragon, basil, and parsley to the pot with the shallots. Pour in the fresh lemon juice. Stir to combine.
⏱️ 2 min - 3
Stir in the drained capers and anchovy fillets. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 4
Remove the pot from the heat. Add the walnuts and Dijon mustard to the mixture. Season with salt and freshly ground black pepper.
⏱️ 2 min - 5
Using an immersion blender, carefully blend the sauce directly in the pot until it is mostly smooth but still retains a slight texture. If you don't have an immersion blender, transfer the mixture to a regular blender and blend until desired consistency is reached. Be careful when blending hot liquids.
⏱️ 3 min - 6
Taste the sauce and adjust seasoning if necessary. Serve warm, generously spooned over your favorite cut of beef, such as entrecôte or slow-cooked short ribs, and alongside french fries.
⏱️ 2 min