L’Entrecôte
The famous restaurant in the 17th arrondissement in Paris, near Porte Maillot, is a family business. Born in Toulouse has spread out in the Middle East and to Barcelona. What is the secret? The sauce is served with a great cut, une Entrecôte. with French fries and a dinner salad adorned with chestnuts and a mustard dressing. For dessert Profiteroles. The secret sauce has been the subject of many attempts to find the SECRET. Prepared in secret locations and brought in sealed containers to each individual restaurant. Lucky you, will get the recipe at the end of this article. Meanwhile.
The wine list is skimpy; they use only the wines produced in the owners’ Chateau de Saurs.
Chateau de Saurs
“La Secrete Sauce.”
INGREDIENTS
- 2 shallots, finely chopped
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 2 sprigs parsley
- 4 sprigs chervil
- 4 sprigs tarragon
- ¼ lemon, juiced
- 1 tsp thick crème fraîche (or sour cream if unavailable)
- 1 tsp strong Dijon mustard
- 70g (5 tbsp) butter
- 10ml (2 tsp) water
- Salt and pepper, to taste
STEPS
- Finely chop the shallots and strip the leaves from the thyme and rosemary sprigs. Add them to a saucepan over low heat with the butter and the rest of the herbs. Season lightly and let it cook for about 5 minutes—you want everything to soften and turn translucent, but not brown.
- In a separate bowl, whisk together the crème fraîche and Dijon mustard. Pour in the warm, herby butter mixture, followed by the lemon juice and water. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
- Place back on the stove on very low heat to Keep it warm and serve over grilled steak alongside fries and a side of green lettuce.
