Go to the Recipe: Ultimate Steak Frites
So is the sauce a "clone" of the amazing sauce from Paris? :-)
really love this recipe
Really Love it
Really I love it
I love it
I love this product
So excited to try this. May I ask where you all got your reference recipe for the l'entrecote sauce that you worked off to develop this version?
I’ve never commented here but I couldn't not share a thought , the highlight for me on this recipe is the sauce.... Wow... Just made it at home and it's an explosion of flavours and umami....amazing. Great work team.
Just tried this last week with a NY strip steak and I found the sauce was really overpowering. The sauce is delicious, but I couldn't really taste the steak when combined. Anyone else finding it a bit *too* tasty? ;-)
The sauce is amazing -- but the recipe makes more than you need. :-)
I have had the "Relais" sauce many times, yours is a bit too lemony for me when I compare. Maybe next time just some lemon juice instead of the whole peeled lemon
Sauce works perfectly for me, added some 10g of home made green chives oil. Not sure you want to add some salt to your recipe? Quote: Too lemony, I’d say lemon was too big. Quote: Too strong taste of sauce with steak, I’d say take a bit less sauce or even more butter :-)
So we went to Paris and my wife got steak frites, but it was very underwhelming. The steak was good, but the frites tasted like American fries. The best part of the meal was the escargot and the steak for us. I wish I would have remembered to look up the restaurant Grant refers to when we were there...but oh well. Anyway, we came back and I put this dish together for my wife's Mother's Day dinner. It turned out great, of course the ribeye was great in the sous vide and the fries were the best I think we have had. The sauce came out great, I think mostly since she really liked French Mustard which is what I used for the mustard ingredient.
Overall, this is a total win. The sauce gives it such a great contrast and flavor. Honestly, I never thought I would say this but I think we were getting tired of steaks a bit since the sous vide prepares them so well. I was a great change. Thanks ChefSteps!
What would be a good, non-dairy alternative to the butter?
Been to L'Entrecote in Toulouse several times, always a treat.
I'll try the sauce as you made, but do you think it would work to " do the sauce" the day before and "finish" it in the pan at dinner day?
all best
