Steak Sauce You MUST try at home - L’Entrecôte/Cafe De Paris Sauce

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.

Dice one shallot finely.

Saute the shallot in butter on low heat until soft, without color.

In a small blender, combine fresh herbs (parsley, tarragon, basil, sage), 10 capers, 5 walnuts, a tin of anchovies, half a nutmeg, a dash of pepper, and the rind of half a lemon.

Blend the mixture until fine, avoiding large pieces of nut.

Add the shallots and butter mixture into a larger blender and blend on fast speed.

In a glass bowl, add 1 egg yolk, Dijon mustard, Worcestershire sauce, and a dash of white wine vinegar. Whisk together.

Slowly add the green sauce to the mayonnaise base while continuously whisking to emulsify.

If the bowl moves around, wrap a tea towel around it for stability.

Pour in the green sauce slowly while whisking until it emulsifies into a thick sauce.

Take about a third of the sauce and place it into a small pan to heat.

Bring the sauce in the pan to a medium temperature while stirring until it splits (oils separate from solids).

Add the split sauce back to the remaining sauce and stir to combine.

Season the sauce and add a little lemon juice to loosen it if it's too thick.

Cut the bavette steak into three pieces for even cooking.

Oil and season the steak before cooking.

Heat a pan until smoking hot and cook the steak, using chef presses to ensure even coloring.

Check the internal temperature of the steak; aim for 50 degrees centigrade for medium rare.

Once cooked, let the steak rest before carving against the grain for tenderness.

Plate the dish with a dollop of fries, the green sauce underneath, and the sliced steak on top.

Add a mustardy salad of dressed pea shoots to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens