L'Entrecôte | Recreating the iconic Steak Frites with Parisian green sauce

Attempting to recreate the legendary green sauce from Le Relais de l’Entrecôte - Paris.
Here we are not using nutmeg, capers, walnut, and chervil.

Sauce Ingredients:
- 250 g butter
- 1 medium shallot
- 1 good tablespoon of tarragon, fresh or frozen, but not dried.
- 1 bunch of Italian parsley
- 2 large basil leaves
- 6 to 8 anchovy fillets (depending on size) in salt and oil (not in vinegar) soaked for one minute in hot water and drained on absorbent paper.  
- 2 tsp finely ground pepper (white or black)
- Salt (to be adjusted at the end because the salt intake of anchovies is variable)  
- 1  tablespoon yellow mustard
- 1 egg yolk
- 1 teaspoon of Worcestershire Sauce (English sauce)
- 1 teaspoon lemon

Instructions:
Melt half the butter, add shallot, tarragon, basil, anchovies, parsley.
Melt the remaining of the butter, make sure not to burn the herbs.
Let it boil , turn off the heat and grind the sauce.
In another bowl, whisk yellow mustard, egg yolk, Worcestershire sauce, and lemon.
Add the sauce to the bowl and mix.
Reheat 3/4 of the sauce back in the pan until boil.
Pour into the uncooked sauce and mix. Set aside.

Heat your pan and grill the steak for 3-5 minutes each side depends on the thickness of the meat.
Rest the steak for 5 minutes.
Pour sauce on top of steak and pair with crispy fries.
Bon appétit



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