Entrecôte Sauce
Entrecôte Sauce
Ingredients
- 225 g salted butter, room temperature
- 2 Tbsp salted butter, room temperature
- 1 shallot, medium, sliced
- 1 1/2 Tbsp tarragon, leaves only
- 1/2 bunch parsley
- 1/2 bunch basil, leaves only
- 1 Tbsp Dijon mustard
- 1 egg yolk
- 2 tsp Worcestershire sauce
- 1 tsp nutmeg, grated
- 5 walnuts
- 9 brown anchovies
- 15 capers
- 1/2 lemon, juiced
- 1 tsp ground white pepper
- as needed salt, to taste
Instructions
- 1
Prepare the shallot by slicing and peeling 1 medium shallot.
⏱️ 2 min
- 2
In a pan over low heat, add 2 tablespoons of salted butter. Once melted, add the sliced shallot. Sweat the shallot until it is translucent and lightly browned, stirring occasionally with a spatula.
⏱️ 5 min
- 3
In a food processor, combine the remaining 225 grams of salted butter (cut into pieces), the sautéed shallots, 9 brown anchovies, 15 capers, 5 walnuts, the leaves from 1/2 a bunch of basil, 1/2 a bunch of parsley, and 1 1/2 tablespoons of tarragon leaves.
⏱️ 3 min
- 4
Grate 1 teaspoon of nutmeg directly into the food processor. Add salt to taste and 1 teaspoon of ground white pepper.
⏱️ 1 min
- 5
Secure the lid on the food processor and blitz the mixture until it is almost completely smooth and has a vibrant green color.
⏱️ 2 min
- 6
In a separate large bowl, add 1 egg yolk, 1 tablespoon of Dijon mustard, the juice of 1/2 a lemon (straining out any seeds), and 2 teaspoons of Worcestershire sauce. Whisk these ingredients together until well combined.
⏱️ 2 min
- 7
Pour the pureed green mixture from the food processor into the bowl with the whisked egg mixture. Whisk well until thoroughly combined.
⏱️ 2 min
- 8
Scoop out 2/3 of the combined sauce mixture and add it to a clean pan. Cook over low heat for 4 minutes, stirring constantly with a whisk, until the sauce slightly thickens.
⏱️ 4 min
- 9
Pour the hot, slightly thickened sauce from the pan back into the bowl with the remaining 1/3 of the uncooked sauce. Whisk well to combine.
⏱️ 1 min
- 10
Season the sauce to taste with additional salt and pepper if needed. Serve warm, ideally spooned over seared steak.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Entrecôte Sauce
- 225 g salted butter, room temperature
- 2 Tbsp salted butter, room temperature
- 1 shallot, medium, sliced
- 1 1/2 Tbsp tarragon, leaves only
- 1/2 bunch parsley
- 1/2 bunch basil, leaves only
- 1 Tbsp Dijon mustard
- 1 egg yolk
- 2 tsp Worcestershire sauce
- 1 tsp nutmeg, grated
- 5 walnuts
- 9 brown anchovies
- 15 capers
- 1/2 lemon, juiced
- 1 tsp ground white pepper
- as needed salt, to taste
Instructions
- 1
Prepare the shallot by slicing and peeling 1 medium shallot.
⏱️ 2 min - 2
In a pan over low heat, add 2 tablespoons of salted butter. Once melted, add the sliced shallot. Sweat the shallot until it is translucent and lightly browned, stirring occasionally with a spatula.
⏱️ 5 min - 3
In a food processor, combine the remaining 225 grams of salted butter (cut into pieces), the sautéed shallots, 9 brown anchovies, 15 capers, 5 walnuts, the leaves from 1/2 a bunch of basil, 1/2 a bunch of parsley, and 1 1/2 tablespoons of tarragon leaves.
⏱️ 3 min - 4
Grate 1 teaspoon of nutmeg directly into the food processor. Add salt to taste and 1 teaspoon of ground white pepper.
⏱️ 1 min - 5
Secure the lid on the food processor and blitz the mixture until it is almost completely smooth and has a vibrant green color.
⏱️ 2 min - 6
In a separate large bowl, add 1 egg yolk, 1 tablespoon of Dijon mustard, the juice of 1/2 a lemon (straining out any seeds), and 2 teaspoons of Worcestershire sauce. Whisk these ingredients together until well combined.
⏱️ 2 min - 7
Pour the pureed green mixture from the food processor into the bowl with the whisked egg mixture. Whisk well until thoroughly combined.
⏱️ 2 min - 8
Scoop out 2/3 of the combined sauce mixture and add it to a clean pan. Cook over low heat for 4 minutes, stirring constantly with a whisk, until the sauce slightly thickens.
⏱️ 4 min - 9
Pour the hot, slightly thickened sauce from the pan back into the bowl with the remaining 1/3 of the uncooked sauce. Whisk well to combine.
⏱️ 1 min - 10
Season the sauce to taste with additional salt and pepper if needed. Serve warm, ideally spooned over seared steak.
⏱️ 1 min