My favorite meal I had in Paris was the steak frites from Le Relais de Venise – L’Entrecôte. This famous restaurant serves one thing only, steak frites. There is nothing else on the menu besides dessert, so you know they have mastered classic Parisian steak frites. The steak and fries are of course amazing, but the real magic is their “secret sauce.”
This sauce is essentially a green hollandaise. Herbs blended with butter, shallots, aromatics, and blended together with egg yolks and dijon. It truly is the most unique steak sauce I have had, and one I have been making since my trip to Paris. It is a must if you are a lover of French food and steak frites!
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Parisian Steak Frite Sauce
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 4-6
Ingredients:
- 1.5 sticks of butter
- 1 shallot, minced
- salt to taste
- 1/2 bu parsley, chopped
- 1/4 cup tarragon, chopped
- 6 sage leves
- 1/2 cup basil leaves
- 1 tsp Worcestershire sauce
- 1 Tbsp capers
- 1 Tbsp walnuts
- 5 anchovies
- 1 egg yolk
- 1/2 lemon, juiced
- 1 Tbsp dijon mustard
Preparation:
STEP 1.
In a pot, melt 2 Tbsp of butter over medium heat. Add the shallots and sweat / cook through. Stirring for roughly three minutes and salting as you go. Once cooked, stir in the remaining butter to melt.
STEP 2.
In a blender, add the butter and shallot, parsley, tarragon, sage, basil, Worcestershire sauce, capers, walnuts, and anchovies. Blend until the mixture is smooth.
STEP 3.
In a new bowl, whisk together the egg yolk, lemon juice, and dijon mustard. While whisking, very slowly blend in the green mixture. You are essentially making a green mayo of sorts. It should thicken as you mix in and look creamy. Do this until all is incorporated.
STEP 4.
In a pot, add 2/3 of the sauce and place over medium heat. Stir until the sauce has been heated through and it has broken / looks grainy. Then turn off the heat.
STEP 5.
Stir the heated sauce back into the reserved sauce and taste for seasoning. Add salt as needed and serve!
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