Steak Frites with L’Entrecôte Sauce

Ingredients

• 1 shallot (medium, thinly sliced)
• 3 garlic (thinly sliced, for sauce)
• 1 cup unsalted butter (224g, for sauce)
• 1 egg yolk
• 1 tbsp dijon mustard (30g)
• 2 tsp Worcestershire sauce (10mL)
• 1 tsp white vinegar (5mL)
• 1 tbsp lemon juice
• 5 walnuts
• 2 tsp capers (6g)
• 6 anchovy filets
• 5 sage leaves (fresh)
• 7 basil leaves (fresh)
• 0.5 bunch parsley (fresh)
• 0.25 cup fresh tarragon leaves (10g)
• 0.25 tsp nutmeg
• 2 steak (Ribeye or New York Strip, approx 12-16 oz each)
• 2 tbsp neutral oil (for searing steak)
• 3 tbsp butter (for basting steak)
• 2 garlic (cloves, for basting)
• 2 sprigs thyme (fresh)
• 2 sprigs rosemary (fresh)
• 1 lb frozen fries (approximate amount)
• oil for frying (as needed for fries)
• Kosher salt and pepper (to taste)

Steps

1. 1

   Season the steaks generously on both sides with salt. Let them sit at room temperature for at least 30 minutes while you prepare the sauce.

2. 2

   In a small pan over low heat, melt the 1 cup (224g) of unsalted butter. Add the sliced shallots and 3 cloves of sliced garlic. Slowly sweat the aromatics in the butter until they are soft and translucent, but not browned.

3. 3

   In a blender, combine the egg yolk, Dijon mustard, Worcestershire sauce, white vinegar, lemon juice, walnuts, capers, anchovy filets, sage, basil, parsley, and tarragon.

4. 4

   Add the softened shallots and garlic (strained from the butter) to the blender. Begin blending the mixture on low speed.

5. 5

   While the blender is running, very slowly drizzle in the warm melted butter in a steady stream to emulsify the sauce. Once fully incorporated and smooth, set the sauce aside.

6. 6

   Pat the steaks completely dry with paper towels. Heat 2 tablespoons of neutral oil in a heavy skillet (preferably cast iron) over high heat until just starting to smoke.

7. 7

   Place the steaks in the hot pan and sear on both sides, moving them around slightly to ensure an even crust. Once browned, add 3 tablespoons of butter, 2 cloves of garlic, thyme, and rosemary to the pan.

8. 8

   Tilt the pan and use a spoon to continuously baste the steaks with the foaming herb-garlic butter. Continue cooking until the steaks reach your desired internal temperature (approx. 130°F for medium-rare). Remove steaks from the pan and let them rest for 5-10 minutes.

9. 9

   While the steak rests, heat about half of the prepared herb sauce in a small pan over low heat. Once it just starts to break (separate slightly), whisk it back into the remaining cold sauce. Season with salt, pepper, and 1/4 tsp nutmeg.

10. 10

    Deep fry the frozen fries in hot oil until golden brown and crispy. Drain on paper towels and season immediately with salt.

11. 11

    Slice the rested steak against the grain. Plate the steak alongside the fries and pour a generous amount of the L’Entrecôte sauce over the meat.

Notes

The technique of heating half the sauce until it breaks and then mixing it back into the cold sauce helps achieve the specific texture and temperature characteristic of the L'Entrecôte style. Ensure the butter used for the sauce is warm but not boiling to prevent scrambling the egg yolk.

Nutrition per serving

• main
• steak
• French
• dinner
• Valentine's Day
• pan-seared
• sauce