PARIS-STYLE ENTRECÔTE WITH GREEN HERB BUTTER SAUCE AND DOUBLE-FRIED FRIES FOR MAXIMUM CRUNCH.
- SERVINGS 2 portions
- PREP TIME 20 minutes
- COOK TIME 40 minutes
- TOTAL TIME 1 hour
INGREDIENTS
THE STEAK
- 2 entrecôtes (ribeye steaks), 300-350 g each
- Salt and freshly cracked black pepper
- Neutral oil
- Butter, for basting
THE GREEN HERB BUTTER (SAUCE BASE)
- 150 g unsalted butter, softened
- 1 shallot, finely chopped
- 2 tbsp fresh parsley
- 2 tbsp fresh chives
- 1 tbsp fresh tarragon
- 2 anchovy fillets
- 1 tbsp capers
- 2-3 tbsp pecans (instead of walnuts)
- Salt and pepper
THE EMULSIFIED “BROKEN” SAUCE
- 2 egg yolks
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- All of the green herb butter mixture
THE FRITES
- 3-4 large Russet potatoes
- Neutral frying oil
- Salt
METHOD
1. GREEN HERB BUTTER
- Melt ¼ of the butter in a saucepan and gently sweat the shallot without browning.
- Add remaining butter to melt.
- Transfer to a blender with parsley, chives, tarragon, anchovies, capers, pecans, salt, and pepper.
- Blitz until smooth and vibrant green.
2. “BROKEN” SAUCE
- Whisk egg yolks, Worcestershire, lemon juice, and vinegar.
- Slowly pour in the warm green butter while whisking until emulsified and thick.
- Transfer about ⅔ to a small pot on low heat until it just starts to split.
- Remove from heat and whisk in remaining ⅓.
- Keep warm.
3. DOUBLE-FRIED FRITES
- Peel and cut potatoes into frites. Rinse and dry.
- First fry: 300°F (150°C) for 5 minutes.
- Rest 10-15 minutes.
- Second fry: 375°F (190°C) until golden and crispy.
- Salt immediately.
4. STEAK
- Season steaks well with salt and pepper.
- Sear in hot cast-iron with oil.
- Add butter and baste to desired doneness.
- Rest 5-7 minutes.
5. SERVE
- Slice the entrecôte.
- Spoon over the warm green “broken” sauce.
- Serve with a mountain of hot crispy frites.
By Laurent Dagenais