STEAK FRITES with the Iconic L’Entrecôte Sauce | A French Bistro Classic

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed dried herbs

Dried herbs are often more affordable and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock can be lower in calories and cost.

Put the rusted potatoes in water to prevent oxidation.

Rinse the potatoes until the water runs clear.

Bring the potatoes to a boil, then cut the heat and add a big pinch of salt and a bit of vinegar.

Melt a few tablespoons of unsalted butter in a pan.

Add shallots to the melted butter and cook until soft.

Add anchovies to the shallots and butter, allowing them to disintegrate.

Cut the heat and add more butter, ensuring it doesn't brown but emulsifies.

Once the anchovy-shallot mixture cools, add one egg yolk.

Mix in mustard, lemon juice, tarragon, parsley, and Worcestershire sauce.

Blend the mixture until roughly combined, ensuring it's not too hot to prevent splitting.

Add water to achieve a pouring consistency and blend again.

Let the sauce sit for about an hour to allow the salt to penetrate.

Fry the potatoes a second time at 375°F (190°C) until golden and crispy.

Season the fries with salt after frying.

Let the steak rest for about 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens