La salsa de entrecot se elaboraba tradicionalmente para complementar los ricos sabores de un filete perfectamente cocinado con su cremosa y ácida mezcla de mostaza, chalotes y hierbas. Aquí te contamos cómo puedes preparar esta clásica salsa de bistró francesa en casa.
Category
Dinner
Servings
6
Prep time
20 minutes
Cook time
20 minutes
Entrecôte sauce is a classic French butter-based sauce made to complement steak. It's typically a smooth emulsion of butter, mustard, shallots, fresh herbs (like tarragon and parsley), anchovies, and capers, often blended with an egg yolk to help it emulsify. It’s rich, herby, slightly tangy, and packed with umami, made to be poured over steak and chips.
Ingredients
- 250g (8.8 oz) unsalted butter
- 3 shallots, sliced
- 1 small handful of tarragon
- 1 handful of flat-leaf parsley
- 6 sage leaves
- 1 tsp ground nutmeg
- 5 anchovies
- 10 small capers
- 1 egg yolk
- 1 tbsp mustard
- juice of 1 lemon
- 1 tsp Worcestershire sauce
- salt to taste
Directions
Cook the shallots
In a saucepan over medium heat, melt a quarter of the butter. Add the sliced shallots, anchovies, ground nutmeg, a big pinch of salt, and some freshly ground black pepper. Cook until the shallots are soft and translucent and make sure you break up the anchovies with your wooden spoon.
Infuse the butter
Turn off the heat and let the shallot mix sit for 5 minutes. Then add the rest of the butter and let it melt slowly into the mixture. Stir occasionally until fully melted. Set aside and let it cool to room temperature.
Blend the base
In a blender jug, add the egg yolk, mustard, capers, lemon juice, Worcestershire sauce, tarragon, parsley, and sage leaves.
Start blending on a low speed. Once the herbs and yolk have combined smoothly, slowly pour in the cooled butter and shallot mixture while blending - just like you would with mayonnaise. Go slowly to help it emulsify properly.
- If the sauce gets too thick, add a splash of room temperature water to loosen it. You’re aiming for a pourable sauce with the texture of slightly thickened cream.
Season and serve
Give it a final taste and adjust salt if needed. Serve straight away over steak, or keep warm until ready to use.
Recipe video
Recipe notes
Traditional recipe
This is my version of a paired back entrecote sauce recipe. I use to make this in a french restaurant in Melbourne and it has about 50 different ingredients that went into it. This is the version I like to make a home with a lot less ingredients and it's easier to make.
Nutmeg
I like to use a whole nutmeg and grate it over the shallots, however, you can just use ground nutmeg.
Mustard
It's typical to use Dijon mustard but I also use hot English mustard if that's what's in the fridge.
Anchovies
I know not everyone likes anchovies but you won't taste them in the finished sauce. You can reduce the quantity or leave them out but they do add depth and umami. If you're leaving them out, just add extra salt to the sauce.
Take your time with the butter
Don’t rush the cooling step. If the butter mix is too warm when you blend it, the sauce may split. Make sure you pour it slowly into the blender to help it emulsify properly.
Watch the texture
You want the sauce to be pourable, not gloopy. A splash of room temp water will fix it if it tightens up too much.
Storage
You can keep entrecote sauce in the fridge for a couple of days. Just bring it back to room temp/warm before serving. Easiest way to do this is back in a pot so you can manage the temp.
Serving
This one is best served over a nice steak and some fries/ hot chips. It's also delicious over roast veg or grilled chicken.
