Le Relais d’Entrecote
- 1 12- to 14-oz ribeye (entrecote) steak, or two 6- to 8-oz steaks (1 in think preferably)
- 2 shallots, grated for extra finesse and flavor (or finely chopped)
- 3 garlic cloves, grated for extra finesse and flavor (or minced)
- 2 bunches of fresh tarragon, finely chopped
- 2 cups chicken stock
- 1/2 tsp anchovy paste (or 1/2 tsp fish sauce)
- 2 tbsp Dijon mustard
- 1/4 cup white wine
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
- 2-4 tbsp unsalted butter
- salt and pepper to taste
- Sprinkle steak with salt and pepper.
- Heat oil in saucepan over high heat.
- Add shallots to same skillet and sauté over medium-high heat 1 min.
- Slowly add stock; simmer 3-5 min.
- Add tarragon, then add all the other ingredients one by one except butter, let simmer for 3 min or so.
- (Optional) Pour sauce into blender and blend until smooth, strain, transfer to large skillet for the reduction.
- Simmer (reduce) sauce while cooking steak. Just before serving, whisk in butter until melted.
- In a new skillet (or grill), heat oil and add steak, cooking until brown, about 1 min per side.
- Reduce heat to medium and cook steak to desired doneness, about 2-3 min per side for rare to medium-rare (saignant a entre saignant et à point).
- Transfer to plate; tent with foil.
- Cut steak into 2 pieces (if one large one); plate.
- Spoon sauce over and serve.
- Watch the salinity of the sauce, if too salty, cut with additional butter.