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


  1. Sprinkle steak with salt and pepper.
  2. Heat oil in saucepan over high heat.
  3. Add shallots to same skillet and sauté over medium-high heat 1 min.
  4. Slowly add stock; simmer 3-5 min.
  5. Add tarragon, then add all the other ingredients one by one except butter, let simmer for 3 min or so.
  6. (Optional) Pour sauce into blender and blend until smooth, strain, transfer to large skillet for the reduction.
  7. Simmer (reduce) sauce while cooking steak. Just before serving, whisk in butter until melted.
  8. In a new skillet (or grill), heat oil and add steak, cooking until brown, about 1 min per side.
  9. 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).
  10. Transfer to plate; tent with foil.
  11. Cut steak into 2 pieces (if one large one); plate.
  12. Spoon sauce over and serve.


  1. Watch the salinity of the sauce, if too salty, cut with additional butter.

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