Every time we go to Paris we must eat at the very touristy Relais de L’entrecote. I would normally stay clear of a restaurant that is so touristy but this one is irresistible. Why? It is not about the perfect pomme frites (killer twice fried, French Fries) or the classic mixed green salad that everyone gets. It is not even about the steak (L’entrecote) which the restaurant is named after. It is about the sauce!! This magical green, almost intoxicating sauce. It has a deep herbaceous quality to it. You want to drink it. It is the definition of sauce. It is the reason why people love sauce in general. It makes the meal. I have tried to mind taste my way into re-creating the recipe as a musician plays a song just by hearing it. I have been close in the past but last night my family agrees that I got it. Even my kids love this green sauce. It is the kind of sauce that you can’t really identify any one ingredient but they all come together to create a perfect harmony in your mouth. There is richness, there is a cleansing sharpness, there is a deep, complex flavor that makes you press the sauce against the roof of your mouth to try to extract all the flavor.
Here is the recipe! Give it a try and see what you think. You will feel like a mad scientist or a kid playing “chef” as you mix all these different ingredients together but trust me. The outcome is worth it. Ultimately our favorite travel mates Kimo and Joey will tell me if I have got it or not. If you have been to L’entrecote let me know your thoughts.
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! Try to resist doing shots of the sauce.
There is a famous restaurant in Paris that serves only steak and pomme frites. You only have to order what temperature you want the steak. It comes smothered in this magical green “secret sauce”. The recipe is closely guarded. This is my version of that sauce.
Serves: 8. Preparation Time is 30 minutes. Inactive Preparation Time is 00 minutes. Cooking Time is 10 minutes.
Eat well, Enjoy life, Be happy