Saturday, July 26, 2014

Relaise Sauce for Entrecote Steak

Entrecote Steak with Relaise Sauce
Entrecôte translated is the French word meaning "between the ribs" referring to the premium sirloin steak.  It is served cut in narrow slices and topped with a "secret" sauce.  A Parisienne restaurant made this dish famous.

Each restauranteur claims his sauce is a secret sauce.  I first was served this dish in Geneva Switzerland.  It was a surprise to me that a dish touted as being very special is served with french fries.  Simply put, that is it.  Servers circulate the restaurant and will replenish your pomme frites or entrecôte  steak . 

Earlier this week, my daughter and I found a restaurant in New York City which served the dinner.  I googled the recipe for the sauce.  We both agreed that neither could detect the taste of garlic in the sauce we were served. 

Secret French Steak Sauce


1 tablespoon olive oil
2 large shallots
3 cloves garlic, chopped
2 cups chicken stock
1 teaspoon pepper
2 tablespoons mustard
1 bunch tarragon
3 tablespoons red wine vinegar
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt


Peel and slice the shallots.  Peel and roughly chop the garlic.  Add the olive oil to a small pot over medium heat.  Add the garlic and shallots and cook until soft and slightly colored.  Add the chicken stock. Simmer for three minutes.

Pull the tarragon leaves off of the stems and put them in a blender.  Add the remaining ingredients to the blender.  Carefully pour the chicken stock mixture into the blender.  Puree until completely smooth.
Pour back into the pan and bring to a boil. Cook for one minute. If the sauce is too thin simmer for a few more minutes.

Pour over slices of medium rare (or as you like it) strip steak or your choice of steak. Serve with potatoes or of course Pomme Frites!

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