Entrecôte is one of my favorite french classics I have it made with the special green sauce as “Le Relais de L’Entrecote”, one of my husbands favorite restaurants. Premium meat is cooked and bathed in this delicious sauce, soft and tender. The sauce is usually made with thick fresh cream, my version is almost guilt free as the cream is substituted with a tablespoon of flour.
- 1/2 kg beef fillet sliced. Ask your butcher for entrecôte beef slices.
- 10 walnuts
- 1 bunch coriander (optional, I personally didn’t add)
- 12 basil leaves
- 2 tarragon stems
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon flour
- 1 cups (or as needed) water or broth
- salt and pepper to taste
- Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter.
- Place the steak in the pan and brown it on both sides – give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste.
- Do all steaks in this way and then set them aside.
- In a small saucepan, sauté onion and garlic in butter and oil until tender, with no browning (about 2/3 min.)
- Add the flour. Continuously mix until flour is cooked.
- Add the walnuts, tarragon, basil leaves and coriander (if used).
- Mix well until combined but without cooking the herb.
- Once everything is well combined, zuzz with an immersion blender, to a finely minced consistency.
- Pour butter/ herb mix back into the sauce pan.
- Put the sauce back on the heat to reduce it down, stirring constantly. Remove from heat when it reaches desired consistency.
- In your presentation plate, add the steak first, then add enough sauce until all the meat is covered.
- Serve with fries, or mashed potato with a side salad.
The sauce is so good you might want to make some extra to dip the fries in. Bon appétit!