Entrecote Sauce

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

250g (8.8 oz) unsalted butter

3 shallots

½ tsp freshly ground nutmeg

1 egg yolk

1 tbsp Dijon mustard

5 anchovies

10 small capers

1 small handful tarragon

1 handful flat leaf parsley

6 sage leaves

juice of 1 lemon

1 tsp Worcestershire sauce

1-2 tbsp room temperature water, to thin out

Sea salt, to season

Directions

Place 75g of the butter in a medium saucepan over medium heat and melt gently. Finely slice the shallots and add to the pan. Season with some salt and the nutmeg, then sauté for 3-4 minutes until the shallots are translucent.

Turn off the heat and leave for 5 minutes, then add the remaining butter and let it melt slowly. Set aside to cool to room temperature.

Place the egg yolk in a tall jug with the mustard, anchovies and capers. Add the tarragon, parsley and sage leaves, then the lemon juice and worcestershire.

Using a stick blender on low speed, blend until the base of the sauce has blended smoothly. With the blender running, slowly pour in the cooled butter mixture, similar to making a mayonnaise. Add a little room temperature water if needed to thin it down.

Give it a final taste and adjust salt if needed. Serve straight away over steak, or keep warm until ready to use.

Nutrition

• Serving Size: 6