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–+ servings

Entrecote Steak Sauce

One of my absolute favorite things to eat in France was steak frites with this sauce. I loved it so much that I had to figure out how to recreate it at home. This version stays true to what I ate there while still being doable in your own kitchen.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yields1 cup sauce
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Servings1 cup sauce

Ingredients

  • 1 shallot, finely minced
  • 1½ sticks unsalted butter, 170 grams, cold and cubed, divided
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 3 to 4 basil leaves
  • Small handful tarragon
  • 4 sage leaves
  • 1 handful chervil
  • 2 anchovies, bones removed
  • 6 capers
  • 2 tablespoons warm beef broth
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg

Instructions 

  1. In a small pan over medium heat, add 2 tablespoons of the butter and let it melt. Add the minced shallot and cook gently until soft and translucent, without browning.
  2. Once the shallots are done, remove the pan from the heat. Add the remaining butter cubes directly to the pan and stir gently, letting the residual heat melt the butter slowly until glossy. Set aside to cool slightly.
  3. In a small bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
  4. Transfer the yolk mixture to a blender or food processor. Add the basil, tarragon, sage, chervil, anchovies, and capers. Blend until completely smooth and very thick, like a mayonnaise.
  5. With the blender running on low, slowly add the butter and shallot mixture in three additions, blending well between each addition until fully incorporated and silky.
  6. Add the warm beef broth and blend briefly just until combined.
  7. Season with salt, black pepper, and a pinch of nutmeg. Blend once more to combine.
  8. Taste and adjust seasoning as needed. The sauce should be creamy, glossy, smooth, and spoonable.
  9. Serve immediately over sliced steak or entrecôte, ideally with fries.

Notes

Q: Why is the butter melted off the heat?
A: Using residual heat keeps the sauce emulsified and silky. Direct heat can cause it to break or turn greasy.
Q: Why is the beef broth added at the end?
A: Adding the warm beef broth last helps loosen the sauce slightly without breaking the emulsion, keeping the texture smooth and glossy.
Q: Can I substitute any of the herbs?
A: Yes. You can swap chervil for parsley, use more tarragon if you don’t have basil, or skip the sage if it feels too strong. The key is keeping a mix of soft, fresh herbs with at least one anise-leaning herb like tarragon for that classic French flavor.
Q: Can I make this ahead of time?
A: This sauce is best served fresh. You can prep the shallots and herbs ahead, but blend and finish the sauce right before serving.
Q: What steak works best with this sauce?
A: Ribeye, entrecôte, or New York strip are classic choices and pair beautifully with the richness of the sauce.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!