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Good morning, here is the famous "sauce entrecote"
of which I have discovered the recipe after twenty years of research and mistakes
and now you will be able to do it yourselves, at home, imitating the one
served in some restaurants with grilled meat and excellent french fries.
Let's see the ingredients
you will need
a bunch of chervil
A tablespoon of tarragon leaves
two sage leaves, it's optional but it's better with them
two basil leaves
a teaspoon of freshly grated nutmeg
a big tablespoon of chopped shallots
five walnut halves
250 grams of butter
five big capers, or ten little ones
four big anchovy fillets, or five little ones
some lemon (optional)
a teaspoon of worcestershire sauce
a teaspoon of mustard and an egg yolk
in a bowl, I will show you later why
a small saucepan, its important that it's small
a handmixer
and finally, a saucemixer
you start by cooking the shallots
in the butter
don't use all the butter, a little is enough
when it starts bubbling
you let it cook for a couple of minutes but you don't want to toast the shallots
it's very important
Allright so now after two-three minutes of cooking
the shallots are cooked but not roasted. Now you add the rest of the butter
for it to melt
You throw in the walnut
the anchovies
and you put in the capers
over the mix
I put in
my tarragon
my parsley, which I break using my hands, you can leave the little stems
it doesn't matter when it's parsley
the two basil and two sage leaves
and finally, the nutmeg.
Melt the butter but do not cook the herbs!
We will very finely mix this mixture
it has to be very fine
Once you have mixed it all
You will have some sort of herb flavored melted butter
We will now proceed to the second part of this recipe
Now for this part of the recipe we will put our butter mix
in a little jug
you will see why, it's easier when you're making mayonnaise
We take our handmixer
And make our sauce like flavored mayonnaise
be careful and empty the whole jug because sometimes the herbs like to stick to the bottom
once you have done that you take back your saucepan
and you pour in
let's say two thirds of the sauce
leaving the rest in the same bowl
you reheat the sauce
to reduce it down
it will reduce if it is heated too much because it's made with eggs.
Now you see how it has reduced
it has some little lumps.
we find ourselves with melted butter and some lumps swimming in it
like if you had made a failed bearnaise sauce. it's almost done
You have your sauce, well reduced
looking like failiure, you turn off the heat
and you put the saucepan over some chilled water to stop the cooking.
Once the saucepan is cool
30 seconds should be enough
I pour the reduced sauce over the rest of the sauce from before
and now i mix it
the broken sauce
with the intact one in the bowl
doing this allows me to have the perfect consistency
which means a sauce that is somewhat reduced and condensed but not fully
this consistency makes the sauce able to properly bathe the meat
you can give it a little stir to homogenize it
you see the consistency is perfect
If I put it on a plate
we see the lumpy side but still a lot of the melted butter
And obviously the taste, you will get
a truly exceptional flavour
Now you know how to make the "sauce entrecote"
It's your job to make your friends happy.