L’ENTRECÔTE: ITS SECRET SAUCE IS WORTH A RETURN TRIP TO PARIS

Name: L’ENTRECÔTE: ITS SECRET SAUCE IS WORTH A RETURN TRIP TO PARIS
Ingredients: 1 cup (250g) unsalted butter, very soft; 1 medium shallot or small onion, finely minced; 2 tablespoons chopped tarragon leaves; 2 tablespoons chopped chervil or parsley; 4 sage leaves, finely chopped; 1 tablespoon capers, drained; 1 teaspoon anchovy paste (or 3–4 anchovy fillets); 1 egg yolk; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon white wine vinegar or lemon juice; Pinch of nutmeg; Salt and freshly ground black pepper

"After a RivieraTravel Normandy cruise ends in Paris, I revisit L’Entrecôte to uncover its legendary secret sauce—and pair it with my perfect steak method...."

INGREDIENTS

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1 cup (250g) unsalted butter, very soft

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1 medium shallot or small onion, finely minced

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2 tablespoons chopped tarragon leaves

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2 tablespoons chopped chervil or parsley

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4 sage leaves, finely chopped

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1 tablespoon capers, drained

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1 teaspoon anchovy paste (or 3–4 anchovy fillets)

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1 egg yolk

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1 tablespoon Dijon mustard

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1 teaspoon Worcestershire sauce

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1 teaspoon white wine vinegar or lemon juice

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Pinch of nutmeg

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Salt and freshly ground black pepper

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