Entrecôte Sauce Recipe adapted from @ddupagne

Name: Entrecôte Sauce Recipe adapted from @ddupagne
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Cuisine: French
Ingredients: 225 g Salted butter (room temperature); 2 Tbsp Salted butter; 1 medium Shallot (sliced); 1.5 Tbsp Tarragon; 1/2 bunch Parsley; 1/2 bunch Basil; 1 Tbsp Dijon mustard; 1 Egg yolk; 2 tsp Worcestershire sauce; 1 tsp Grated nutmeg; 5 Walnuts; 9 Brown anchovies; 15 Capers; 1/2 lemon Lemon juice; 1 tsp Ground white pepper; to taste Salt

This rich and flavorful Entrecôte Sauce, adapted from @ddupagne, is a perfect accompaniment for steak. It features a harmonious blend of savory anchovies, pungent capers, fresh herbs like tarragon, parsley, and basil, along with Dijon mustard, Worcestershire, and a touch of nutmeg, all emulsified into a creamy, buttery base with an egg yolk. The secret lies in sweating the shallots to bring out their sweetness before blending everything into a smooth, decadent sauce.

#Entrecôte

#Sauce

#French

#Butter

#Herb

#Savory

#Condiment

#Steak Sauce

Fresh ingredients laid out

Recipe Information

10m

Prep Time

Cook Time

17m

Total Time

Servings

Easy

French

English

Nutrition (per serving)

450

Calories

Protein

Carbs

45g

Fat

Shallots sweating in butter

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

All ingredients in food processor

Instructions

0/4 completed

1
Melt 2 tablespoons of salted butter in a small pan over medium heat. Add the sliced shallot and sweat until translucent and lightly browned, about 5-7 minutes. Set aside to cool slightly.
Preview
7m
Preview
Melt 2 tablespoons of salted butter in a small pan over medium heat. Add the sliced shallot and sweat until translucent and lightly browned, about 5-7 minutes. Set aside to cool slightly.
7m
Don't rush this step; properly sweating the shallots brings out their sweetness and adds depth of flavor to the sauce.
2
In a food processor, combine the cooled shallots, the remaining 225g of room temperature salted butter, tarragon, parsley, basil, Dijon mustard, egg yolk, Worcestershire sauce, grated nutmeg, walnuts, brown anchovies, capers, juice from half a lemon, and ground white pepper.
Preview
3m
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In a food processor, combine the cooled shallots, the remaining 225g of room temperature salted butter, tarragon, parsley, basil, Dijon mustard, egg yolk, Worcestershire sauce, grated nutmeg, walnuts, brown anchovies, capers, juice from half a lemon, and ground white pepper.
3m
Ensure all ingredients are at room temperature, especially the butter, for a smoother blend.
3
Blitz the mixture in the food processor until it forms a smooth and creamy sauce. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
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2m
Preview
Blitz the mixture in the food processor until it forms a smooth and creamy sauce. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
2m
Process until absolutely smooth; any small chunks will detract from the sauce's luxurious texture.
4
Taste the sauce and adjust seasoning with salt if necessary. Serve immediately with entrecôte steak or other grilled meats, or refrigerate for later use.
Preview
1m
Preview
Taste the sauce and adjust seasoning with salt if necessary. Serve immediately with entrecôte steak or other grilled meats, or refrigerate for later use.
1m
The sauce is best served warm or at room temperature. If reheating from cold, do so gently over low heat or in a double boiler to prevent separation.