Australian🥩 Meat

Steak with Entrecote Sauce

Name: Steak with Entrecote Sauce
Total time: 30 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 150 g unsalted butter; ~2 medium shallots; ~½ tsp salt; ~¼ tsp nutmeg; ~4-5 anchovies; ~2 tbsp capers; ~1 tbsp Worcestershire sauce; 1 lemon; ~1 tsp Dijon mustard; 1 egg yolk; 6 sage; ~1 tbsp tarragon; ~¼ cups parsley; 1 sirloin steak; ~1 tsp cooking salt; ~2 tbsp bone marrow tallow or high-temperature oil; ~2-3 tbsp water

⏱ 30 min🍽 Serves 2

A classic French-style steak sauce with rich herbal flavours. Entrecote sauce is an emulsified sauce made with butter, shallots, fresh herbs, anchovies and egg yolk, served alongside a thick-cut steak and chips.

High-protein

Adapted from a video by Back of House

Steak and Entrecote Sauce at Home

Watch on YouTube

Ingredients

unsalted butterdivided, melted and cooled to room temperature150 g
shallotssliced~2 mediumest.
salt~½ tspest.
nutmeg~¼ tspest.
anchoviescanned or jarred~4-5est.
capers~2 tbspest.
Worcestershire sauce~1 tbspest.
lemonjuiced1
Dijon mustard~1 tspest.

Steps

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1
Melt butter in a pan with sliced shallots, salt and nutmeg, cooking over medium-low heat until the shallots turn translucent, about 5–6 minutes, without browning.
2
Remove the shallot butter from heat and let it cool to room temperature for use in the emulsion.
3
Combine anchovies, capers, Worcestershire sauce, lemon juice, Dijon mustard and egg yolk in a blender, stirring lightly to break up the anchovies.
4
Blend in sage and tarragon leaves until smooth, then add parsley gradually, thinning with a little room-temperature water if needed to achieve a green paste consistency.
5
Taste the sauce and adjust seasoning with salt, being mindful that the anchovies and capers already contribute saltiness.
6
Pour the cooled butter and shallot mixture into the sauce, blending until fully emulsified. It can be added all at once, but blend slowly to ensure proper incorporation.
7
Season the steak generously on both sides with cooking salt. Add pepper if desired. Set aside to rest before cooking.
8
Preheat a high-temperature pan slowly over low heat. Add bone marrow tallow or oil, then place the steak in the pan.
9
Flip the steak every 35–40 seconds until a golden crust forms and the steak reaches desired doneness (rare in this case). Use a meat thermometer to check internal temperature.
10
Remove the steak from the pan and let it rest briefly. Slice at an angle and plate with the fat cap facing the edge of the plate, so the first bite is tender meat rather than fat.
11
Pour entrecote sauce generously over the steak and chips, then serve and enjoy.

Steak with Entrecote Sauce

Ingredients

Steps

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