Recette de la sauce entrecôte comme au restaurant - Recipe

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and cost-effective.

Add egg yolk, lemon, Worcestershire sauce, and mustard in a bowl.

In a small saucepan, saute shallot in one stick of butter until tender, with no browning (about 2-3 min).

Add the remaining butter, walnuts, anchovies, capers, tarragon, chervil, basil leaves, sage leaves, and nutmeg.

Melt the butter but do not cook the herbs.

Once melted, blend with an immersion blender to a finely minced consistency.

Pour butter/herb mix into a jug.

Using a hand mixer, mix the reserved egg yolk and mustard briefly, then start adding pours of the butter mix, incorporating each pour with the mixer until fully combined into a mayonnaise.

Pour about two thirds of the mayonnaise back into the saucepan, leaving the rest in the bowl, set aside.

Reheat the sauce to reduce it down, stirring constantly until it looks like a failed Bearnaise.

Remove from heat and place the saucepan in chilled water to stop cooking, stirring constantly.

Once cool for 30 seconds, pour the reduced sauce over the reserved sauce in the bowl, stir to mix well, and blend again with the hand blender to homogenize.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens