Entrecotê Steak Sauce (my version)

When we went to Paris recently we did NOT go to Entrecote, the famous Parisian bistro that only serves one dish. You will wait in que to be served steak with green sauce, fries and a salad.

The Entrecotê must be good, because there is always a line, and the sauce is a secret. So secret, in fact, that many chefs on line have tried to figure it out and come up with their own versions. It seems that no matter what recipe they use, they all love their version.

I tried a version and thought it was so good, I wanted to share it with you.

Stephane of the French Cooking Academy has an “almost” recipe he got from a Paris cookbook, which is delicious. By the way follow his youtube channel if you want to learn how to cook French food without intimidation. I’ve made a few of the dishes and will probably make many more.

Maybe when I get back to Paris, I’ll try the real thing and let you know. In the meantime, while it’s not the exact steak sauce, it’s delicious and worthy.

After making this green entrecotê steak sauce three times, I put my own spin on it, adding in a lot more parsley, which is what makes the sauce more green and I think more appetizing. Some other chefs have made the sauce adding in walnuts and a few other things like capers. I may try a version with walnuts in the future.

Don’t limit this entrecotê green sauce to steak. I noticed during a dinner everyone was also putting the sauce on these crispy smashed potatoes. Now that’s a match.

Ingredients for Entrecote

• 1 cup chopped parsley (measured after chop)
• 2 stems thyme
• 2 stems rosemary (or tarragon)
• 1/2 cup salted butter (use good butter)
• 1/4 cup heavy cream
• 2 tablespoons dijon mustard
• 2 large shallots
• black pepper
• umami seasoning (option, but great addition) This one is from Trader Joe’s

The process is very easy. Just make sure to get all of your ingredients together, chopped, measured and ready before you cook your steak. While your steak is cooking, especially if you do reverse sear, you can make the sauce. If prepped, it will take you less than ten minutes.

However, you can make this ahead of time and gently reheat.

Freeze

I tested this out and you can freeze this sauce and gently reheat. You may need to add a tablespoon of cream.

Great Steak Recipes from Spinch Tiger

• The Perfect New York Strip Steak Recipe, Pan-Fried, Oven-Roasted (Sear and Roast Method).
• Perfect Ribeye Steak (pan fried, roasted)
• Reverse Sear Tomahawk Steak
• Teres Major (a more affordable cut of meat that mocks filet)
• Tenderloin Tails

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