Скачать с ютуб L'Entrecôte | Recreating the iconic Steak Frites with Parisian green sauce в хорошем качестве

L'Entrecôte | Recreating the iconic Steak Frites with Parisian green sauce

Attempting to recreate the legendary green sauce from Le Relais de l’Entrecôte - Paris. Here we are not using nutmeg, capers, walnut, and chervil. Sauce Ingredients: 250 g butter 1 medium shallot 1 good tablespoon of tarragon, fresh or frozen, but not dried. 1 bunch of Italian parsley 2 large basil leaves 6 to 8 anchovy fillets (depending on size) in salt and oil (not in vinegar) soaked for one minute in hot water and drained on absorbent paper.   2 tsp finely ground pepper (white or black) Salt (to be adjusted at the end because the salt intake of anchovies is variable)   1  tablespoon yellow mustard 1 egg yolk 1 teaspoon of Worcestershire Sauce (English sauce) 1 teaspoon lemon Instructions: Melt half the butter, add shallot, tarragon, basil, anchovies, parsley. Melt the remaining of the butter, make sure not to burn the herbs. Let it boil , turn off the heat and grind the sauce. In another bowl, whisk yellow mustard, egg yolk, Worcestershire sauce, and lemon. Add the sauce to the bowl and mix. Reheat 3/4 of the sauce back in the pan until boil. Pour into the uncooked sauce and mix. Set aside. Heat your pan and grill the steak for 3-5 minutes each side depends on the thickness of the meat. Rest the steak for 5 minutes. Pour sauce on top of steak and pair with crispy fries. Bon appétit Paris Music / Accordeon Music by MUSIC4VIDEO