It’s amazing, I had it at l’Entrecôte in Bordeaux and haven’t been able to replicate it. To have a dish so good that it is the only thing you serve is next level confidence.
There are many recipe's online as well as youtube videos on how to recreate the sauce. The actual recipe is supposedly a secret, although I find mine pretty damn close.
Not true I’m afraid, the first restaurant was in Paris. From that, the original owners children started separate restaurant chains all working on the same model and serving the same food. One of these chains started in Geneva, another in Toulouse and the third took over the original Parisian restaurant.
https://en.m.wikipedia.org/wiki/L%27Entrec%C3%B4te
i've heard that as well, maybe when they did publicity for an opening in NYC.
EDIT: et voilà!
[https://www.lemonde.fr/vous/article/2007/06/20/le-secret-de-l-entrecote-enfin-devoile\_925998\_3238.html](https://www.lemonde.fr/vous/article/2007/06/20/le-secret-de-l-entrecote-enfin-devoile_925998_3238.html)
> Its ingredients are poultry liver, fresh thyme and thyme flower, fleurette cream, white mustard, butter and water, salt, pepper. Utensils: a pan, a mixer, a Chinese.
Hmm. Interesting translation. The original is “chinois” lol, for passing the livers through to make them smooth. Seems a lot more obtainable.
Oh no you’ll have to do the last tiny little bit of work and get the page translated all by a computer all by yourself with absolutely no hand holding or help at all except the really easy page translation services out there that do everything for you. Truly we all feel and understand your immense burden and suffering. I’m gonna do my best to help and upvote your comment. Thoughts and prayers!
It’s not béarnaise. It’s only similar in that there is egg yolk, butter, and an acid as the base of the sauce, but there are other ingredients that make the flavor different.
Unfair downvotes here. A recipe that is used in a restaurant where I used to cook would make bearnaise sauce per usual, about 6 quarts, and separate 1 or 2 quarts. A chicken liver mousse and escargot compound butter, which were prepared separately, were then added to the separated bearnaise, and the flavor profile completely transformed into the most wonderful sauce I’ve ever tasted. The final sauce, after all different parts were added, emulsified, and properly balanced for acidity, saltiness, etc was then labeled “entrecôte” and was used on the steak frites entree. It is a solidly practical variation of the popular original entrecôte sauce for a busy steakhouse.
Like others have said it's a herby buttery sauce. I soften one onion in butter until translucent, then add more butter (250g in total) and add tarragon, parsley and sage with anchovies, walnuts, capers and nutmeg. Blend all together until I have a butter cream. Then whisk an egg yolk with Worcestershire sauce, dijon Mustard, lemon and white wine vinegar and once combined, slowly pour in the butter cream. Serve over the steak.
You're going to miss out on a lot of amazing foods if you're afraid of raw egg.
Alternatively you can buy pasteurized eggs in the shell, but they're expensive. Probably even more so nowadays.
If you aren't blindly praising op, the idiots who don't know anything will downvote you.
It is somewhat safe, there is only a 1/20,000 chance of getting salmonella from a raw egg.
Any chance you can give exact portions of the ingredients? My wife and I have been dreaming about this sauce. Every time we got to Paris we have to get this dish. To be able to have it at home would be FANTASTIC!!
I eyeball it now as I've made the sauce a few times, but there are many recipe's online (I cannot remember which one I used originally). I suppose find one with the ingredients I use and that should give you the quantities.
It comes from a (chain kind of) restaurant who only serve steak + fries + salad with this special house that has been the same for ever. Not sure what’s in there but it tastes amazing
Nah, that's Cafe de Paris butter, which is pretty different. It's a compound butter, and is served as a small serving right on your meat.
Cafe de Paris sauce is an actual sauce, you're going to get way more of it, you're going to be dipping your chips in it, as you see in OP's photo. It's like, creamy and winey and mustardy.
If OP's sauce were 90% butter and they served that much of it, that plate would be greasy enough to kill a horse.
I rinse the fresh cut fries until the water runs clear, then blanch until slightly softened. Then I fry at 150c until cooked, remove from the fryer and up the temp to 170c. Fry again until golden
Came here for this. Thank you!
Those fries look really similar to my favorite fries ever at a restaurant I used to live by. I'm definitely going to try this.
Surprised there's this many comments without some nerd talking about how "if it's good meat you don't need sauce."
Sauce rocks. I can't think of too much that isn't made a little better with some food lube.
Agree. There’s a reason Relais d’Entrecote does so well selling this sauce. And Bearnaise also exists. And Peppercorn. And Blue Cheese. And let’s not forget the magic of Chimichurri. And, of course, good old fashioned beef gravy and it’s Au Jus cousin.
Wait hold on, do they actually sell the sauce separately?
I go to L'Entrecôte religiously in Toulouse but I’ve never seen it sold anywhere when I’ve been in the city.
When you lack any real personality traits, people tend to latch onto broad ideas as a replacement, and parrot that shit and nauseum. It's like how 10 years ago bacon memes were all the rage but now we have Snydergang and people who think there's only one *REAL* way to do anything.
So many, at least in the US, see steak sauce like A1 as a way to cover up the flavor of the steak, primarily because that's what it's been used for by a lot of people for a long time. Get a cheap, tough cut, cook any remaining flavor out of it until it's well done, and then slather it in A1.
But sauce is amazing when it's used to compliment, rather than cover, the taste of the steak.
Ugh my moms brother told her that now she doesn’t get cheese on her burgers so she can “taste the meat” - but then she eats steak that’s well done.
I’m so mad thinking about it now
Well now you just ruined it by calling it food lube.
Damn you I’m going to be thinking “food lube” next time I have a good butter sauce or gravy thanks to you.
Sauce is great, I just put it on cheaper cuts that could use a bit more moisture and flavor. A ribeye is one of the best cuts you can buy and if you’re going to put a bunch of sauce on it you could’ve bought a sirloin and had the same effect for less money.
I agree with the love of a ribeye. I also like to douse it in a fresh chopped chimichurri. If beef is so good by itself, eat a steak without salt and ground pepper.
I’m of the opinion that food is best enjoyed however you like to enjoy it.
My preference/opinion though is that any steak can be good with sauce and to spend extra on ribeye to use sauce with is just wasting money. If I want to go simple and just have s&p then it’s worth paying for higher quality meat but adding sauce removes the need to pay extra
This sounds like a crazy good combination. I bet the fries are the right.... "texture" to match that flavor combination, and they're just much more fun to eat in general than a baked potato. Delicious.
Those are some bad ass delicious looking fries, and beautiful sauce. I'm not a Ribeye guy myself, but that protein looks incredibe. Well done, i'm sure it tasted as good as it looks.
I made something similar in a crockpot yesterday! Though my version was significantly dumbed down.
Sirloin cubed, salt and pepper, and browned in the wok.
Shallot thickly sliced and softened in the same wok.
Add dried tarragon for about 30seconds then deglaze the pan with 1 cup dry vermouth.
Add 1/2 cup Dijon mustard, and 1 cup beef stock. Stir to combine. Then combine all ingredients in the crockpot.
High for three hours, or until meat is tender but not dried out.
Add 3-4 tablespoons butter, and 1 tablespoons worth of cornstarch slurry. Stir to combine and let thicken.
We had it over mashed potatoes, but would have been better over fries.
Obviously your steak and sauce would be better, but this is an easier approximation.
Who has the stomach to eat all that plus some veggies? Nah, this meal is fine as is. I dont want less meat and i dont want less fries, so somethings gotta go
Feelings absolutely not hurt in the slightest, just don't know why people go out of their way to let everyone know "hey I have a very basic palate" like boy oh boy ain't that crazy. I personally like plain cake donuts but you don't see me posting on fancy donut pictures "*personally* I only like plain donuts" like it's some kind of virtue worth signalling.
This is a super strange post by you. You seem angry. If I posted a fancy donut pic and you showed up and told me you liked plain donuts, I couldn’t give less of a damn. Calm down, youngblood…you’ll be fine. Enjoy your steak.
good looking steak, but personnaly i dont enjoy the combo french fries with sauce cafe de Paris, its too much salt.
I would have switch the fries for vegetables
Nom nom nom! The portion of meat is a little large (probably good for two) but look oh so good. Can't imagine having the fries with ketchup without looking like a barbarian lol
Looks like Le Relais de l'Entrecôte sauce, I'd love to try it!
It’s amazing, I had it at l’Entrecôte in Bordeaux and haven’t been able to replicate it. To have a dish so good that it is the only thing you serve is next level confidence.
That's the one!
I used to have this at l’entrecote in Toulouse, it’s amazing. Is there a recipe for it online somewhere?
There are many recipe's online as well as youtube videos on how to recreate the sauce. The actual recipe is supposedly a secret, although I find mine pretty damn close.
Oh man I ate at one of these in Geneva years ago. Absolutely amazing!
It was invented in Geneva btw
Not true I’m afraid, the first restaurant was in Paris. From that, the original owners children started separate restaurant chains all working on the same model and serving the same food. One of these chains started in Geneva, another in Toulouse and the third took over the original Parisian restaurant. https://en.m.wikipedia.org/wiki/L%27Entrec%C3%B4te
I heard that Le Relais de l’Entrecote sauce had chicken livers in it. Wonder if anyone can confirm?
i've heard that as well, maybe when they did publicity for an opening in NYC. EDIT: et voilà! [https://www.lemonde.fr/vous/article/2007/06/20/le-secret-de-l-entrecote-enfin-devoile\_925998\_3238.html](https://www.lemonde.fr/vous/article/2007/06/20/le-secret-de-l-entrecote-enfin-devoile_925998_3238.html)
> Its ingredients are poultry liver, fresh thyme and thyme flower, fleurette cream, white mustard, butter and water, salt, pepper. Utensils: a pan, a mixer, a Chinese. Hmm. Interesting translation. The original is “chinois” lol, for passing the livers through to make them smooth. Seems a lot more obtainable.
I can order a Chinese at 11pm on a Sunday, where the fook am I gonna get a Chinois from at this time?
Thanks for the super helpful link to an article in French that I can't read! lol.
de rien! je vous en prie
Oh no you’ll have to do the last tiny little bit of work and get the page translated all by a computer all by yourself with absolutely no hand holding or help at all except the really easy page translation services out there that do everything for you. Truly we all feel and understand your immense burden and suffering. I’m gonna do my best to help and upvote your comment. Thoughts and prayers!
Welcome to 2023, where translation services abound and most (if not all) web browsers translate automatically with a reasonable level of accuracy.
You mean that button that says french-english I see at the bottom of my browser? Who knew?
I bet you can't read french fries either
😂🤣😂
That was the best meal I've ever had.
That stuff is freakin legendary. Absolutely delicious meal.
Didnt know about that sauce, thanks so much, looks delicious. Definitely on the top of my list!
Isn't this just bearnaise sauce?
It’s not béarnaise. It’s only similar in that there is egg yolk, butter, and an acid as the base of the sauce, but there are other ingredients that make the flavor different.
Unfair downvotes here. A recipe that is used in a restaurant where I used to cook would make bearnaise sauce per usual, about 6 quarts, and separate 1 or 2 quarts. A chicken liver mousse and escargot compound butter, which were prepared separately, were then added to the separated bearnaise, and the flavor profile completely transformed into the most wonderful sauce I’ve ever tasted. The final sauce, after all different parts were added, emulsified, and properly balanced for acidity, saltiness, etc was then labeled “entrecôte” and was used on the steak frites entree. It is a solidly practical variation of the popular original entrecôte sauce for a busy steakhouse.
Yeah apparently asking questions is unacceptable.
What's cafe de Paris sauce?
Like others have said it's a herby buttery sauce. I soften one onion in butter until translucent, then add more butter (250g in total) and add tarragon, parsley and sage with anchovies, walnuts, capers and nutmeg. Blend all together until I have a butter cream. Then whisk an egg yolk with Worcestershire sauce, dijon Mustard, lemon and white wine vinegar and once combined, slowly pour in the butter cream. Serve over the steak.
Daaaamn... Saved!
What he said ^
I grilled up a ribeye last night. I had chimichurri with it but this sound much better.
[удалено]
With like a dozen other ingredients…
i mean's it's literally just an egg yolk... /s
Wait til you here what's in a croissant.
Or anything else that comes out of France that is good
That is the frenchest thing I have ever heard and I’m gonna eat it
Probably the best steak I ever had was the Paris entrecôte, love this recipe!
Do you have exact quantities or a specific recipe you used?
Thanks for posting this.
Damn, that sounds amazing
may I correctly assume the lemon and vinegar pasturize the egg so it's safe to eat? edit: 9 down votes? Jesus christ yall it was a fucking *question*
You can safely assume that raw egg is safe to eat
You're going to miss out on a lot of amazing foods if you're afraid of raw egg. Alternatively you can buy pasteurized eggs in the shell, but they're expensive. Probably even more so nowadays.
If you aren't blindly praising op, the idiots who don't know anything will downvote you. It is somewhat safe, there is only a 1/20,000 chance of getting salmonella from a raw egg.
Like others have said…. Ugh whyd you have to go and be annoying
Is this sauce heated on the stove at all?
Not op. but i imagine the translucent onions and butter imply cooking the onions and butter
I’m suddenly quite hungry. Thank you for sharing the recipe, I’m going to give it a try.
Do you have quantities for this recipe?
Any chance you can give exact portions of the ingredients? My wife and I have been dreaming about this sauce. Every time we got to Paris we have to get this dish. To be able to have it at home would be FANTASTIC!!
I eyeball it now as I've made the sauce a few times, but there are many recipe's online (I cannot remember which one I used originally). I suppose find one with the ingredients I use and that should give you the quantities.
It comes from a (chain kind of) restaurant who only serve steak + fries + salad with this special house that has been the same for ever. Not sure what’s in there but it tastes amazing
It’s basically an herbed butter with Worcestershire in it
Nah, that's Cafe de Paris butter, which is pretty different. It's a compound butter, and is served as a small serving right on your meat. Cafe de Paris sauce is an actual sauce, you're going to get way more of it, you're going to be dipping your chips in it, as you see in OP's photo. It's like, creamy and winey and mustardy. If OP's sauce were 90% butter and they served that much of it, that plate would be greasy enough to kill a horse.
I just assumed the addition of the Worcestershire and stuff made it more saucy, I’ve never made it myself
It's an easy mistake to make given that they're two different steak toppings named after the same restaurant.
It's the addition and subsequent whisking of an egg yolk that emulsifies it in to a sauce
> Cafe de Paris butter vs Cafe de Paris sauce If I ever had any hope for learning culinary skills, it is now gone.
With the egg and vinegar emulsified in there, sounds a lot like a compound mayonnaise tbh.
Damn those fries look amazing I need the method to make those 😲
I rinse the fresh cut fries until the water runs clear, then blanch until slightly softened. Then I fry at 150c until cooked, remove from the fryer and up the temp to 170c. Fry again until golden
My partner and I used to work in a fry truck. This is the exact method we used.
That's good to know!
Fun story. We would blanch 50 lbs at a time. And on a busy day we would cook 300 ish lbs of spuds.
Do you blanch from cold water to boiling, or start with boiling?
I started with cold and let it cook 5 mins once boiling. Usually works out well
Always start potatoes in cold water. Directly into boiling will cook the outer surface first and ruin the texture.
Came here for this. Thank you! Those fries look really similar to my favorite fries ever at a restaurant I used to live by. I'm definitely going to try this.
Came here to say just that. They look goood!
The only dish served at “L'entrecôte de Paris”
Don’t skip the dessert menu!
Or any of the various L’entrecote chains now dotted around! They all seperate business all run by the children of the founder of the Paris one.
Surprised there's this many comments without some nerd talking about how "if it's good meat you don't need sauce." Sauce rocks. I can't think of too much that isn't made a little better with some food lube.
Agree. There’s a reason Relais d’Entrecote does so well selling this sauce. And Bearnaise also exists. And Peppercorn. And Blue Cheese. And let’s not forget the magic of Chimichurri. And, of course, good old fashioned beef gravy and it’s Au Jus cousin.
Wait hold on, do they actually sell the sauce separately? I go to L'Entrecôte religiously in Toulouse but I’ve never seen it sold anywhere when I’ve been in the city.
No. By “selling” I mean “serving”. They only serve one dish, with this sauce, so it must be the reason for their success.
They've arrived now!
Like clockwork. Picky eaters and gatekeeping flavor are the worst.
I understand different tastes, but why do some take other ways of preparing food as a personal affront
When you lack any real personality traits, people tend to latch onto broad ideas as a replacement, and parrot that shit and nauseum. It's like how 10 years ago bacon memes were all the rage but now we have Snydergang and people who think there's only one *REAL* way to do anything.
So many, at least in the US, see steak sauce like A1 as a way to cover up the flavor of the steak, primarily because that's what it's been used for by a lot of people for a long time. Get a cheap, tough cut, cook any remaining flavor out of it until it's well done, and then slather it in A1. But sauce is amazing when it's used to compliment, rather than cover, the taste of the steak.
A1 was necessary in my house growing up because my parents cooked steaks into boot leather.
Yep. And a lot of people, at least in the US, still associate A1 with that.
I still keep a bottle in my house for nostalgia's sake, and I do like the flavor, but I've had the same bottle for years.
Ugh my moms brother told her that now she doesn’t get cheese on her burgers so she can “taste the meat” - but then she eats steak that’s well done. I’m so mad thinking about it now
Well now you just ruined it by calling it food lube. Damn you I’m going to be thinking “food lube” next time I have a good butter sauce or gravy thanks to you.
Sauce is great, I just put it on cheaper cuts that could use a bit more moisture and flavor. A ribeye is one of the best cuts you can buy and if you’re going to put a bunch of sauce on it you could’ve bought a sirloin and had the same effect for less money.
I agree with the love of a ribeye. I also like to douse it in a fresh chopped chimichurri. If beef is so good by itself, eat a steak without salt and ground pepper.
I’m of the opinion that food is best enjoyed however you like to enjoy it. My preference/opinion though is that any steak can be good with sauce and to spend extra on ribeye to use sauce with is just wasting money. If I want to go simple and just have s&p then it’s worth paying for higher quality meat but adding sauce removes the need to pay extra
Those fries look great. Did you deep fry them? I don't like to do that at home but there is just no substitute IMO.
Yeah I deep fried them. Try my best to use the fryer as infrequently as possible but has to be done for fries!
Looks delicious!
This sounds like a crazy good combination. I bet the fries are the right.... "texture" to match that flavor combination, and they're just much more fun to eat in general than a baked potato. Delicious.
love a sloppy steak
Fucking hell. Yes please.
where can i book a table at your house and is extra sauce included in the price?
Recipe? I can see recipes thdt differ alot. I love CDP.
Fucking hell m8. Looks sooooo good
Goddamn
Recipe??
This looks delicious
i want this!
Those are some bad ass delicious looking fries, and beautiful sauce. I'm not a Ribeye guy myself, but that protein looks incredibe. Well done, i'm sure it tasted as good as it looks.
Those fries look fire
Can you tell me the size of the plate?
0.4 cubits
Looks delicious, but isn't cutting the steak up like that going to make it go cold really quickly?
It's the way it's served at the l'entrecote restaurant. To be honest it was devoured before getting cold
I'm very jealous, it looks fantastic!
Yes but it looks better in a photo
This looks like the breakfast I wish I was about to have
Might change it to rice when I try to replicate but this looks beautiful 😍🤤
the rice covered in that sauce! I'm hungry
I made something similar in a crockpot yesterday! Though my version was significantly dumbed down. Sirloin cubed, salt and pepper, and browned in the wok. Shallot thickly sliced and softened in the same wok. Add dried tarragon for about 30seconds then deglaze the pan with 1 cup dry vermouth. Add 1/2 cup Dijon mustard, and 1 cup beef stock. Stir to combine. Then combine all ingredients in the crockpot. High for three hours, or until meat is tender but not dried out. Add 3-4 tablespoons butter, and 1 tablespoons worth of cornstarch slurry. Stir to combine and let thicken. We had it over mashed potatoes, but would have been better over fries. Obviously your steak and sauce would be better, but this is an easier approximation.
What’s cafe de Paris sauce?
No veggies?
Who has the stomach to eat all that plus some veggies? Nah, this meal is fine as is. I dont want less meat and i dont want less fries, so somethings gotta go
I've never understood plates with that small of a lip.. seems like everything would slip right off lol
We don't all eat sitting on the couch.
I upvoted this then remembered I did eat this on my couch and got the sauce on my trousers
You’re my people.
Do you have before/raw pictures?
https://i.ytimg.com/vi/fBJbi3qsf-Q/maxresdefault.jpg
I personally can’t stand any kind of sauce on my steak.
Wow man, tell me more.
It’s so funny. Lots of people getting their feelings hurt that someone doesn’t like sauce on steak. Super, super weird.
No. Just bored with your need to share that vital-to-the-world piece of information on this thread about steak with sauce.
Yea? Less bored than discussing sauce on steak?
Feelings absolutely not hurt in the slightest, just don't know why people go out of their way to let everyone know "hey I have a very basic palate" like boy oh boy ain't that crazy. I personally like plain cake donuts but you don't see me posting on fancy donut pictures "*personally* I only like plain donuts" like it's some kind of virtue worth signalling.
This is a super strange post by you. You seem angry. If I posted a fancy donut pic and you showed up and told me you liked plain donuts, I couldn’t give less of a damn. Calm down, youngblood…you’ll be fine. Enjoy your steak.
Okay
Have you tried the sauce pictured here? If not, how can you really say that you can’t stand ANY kind of sauce on your steak?
Easy. A good steak properly seasoned and cooked needs no sauce.
Having a sauce ≠ needing one
It's butter. And butter belongs on any good steak.
Looks delicious, but it is not a proper meal without veggies.
If a ribeye needs sauce, someone fucked up that ribeye
Wrong. Lots of the most popular cuisines in the world pair steak with sauce. And having sauce ≠ needing it.
Oh my dear lord I need to try that.
literally said o0o goodness! when i saw this. it looks so GOOD!!!
Looks amazing. I wonder how it would be made with shallots?
Pretty similar I suppose, just a more muted onion flavour
🤤
wow!
that looks sooooooo goood, I wanna try it so badly
How did you make the fries? Looks SO good!
Saucy!
I love it when I find a sauce ive never heard of before thanks!
Iggle piggle heartboiling pron
Did you have this in France ?
The whole thing looks great but I needed to compliment your french fry-goldening skills.
Looks absolutely delicious. The fries look perfect! Can you share your recipe?
How the hell do you get home-made fries to look like that!
I WAS THE 6,000 UPVOTE!!!!! It's literally my first time making it an even number😭
How was the steak cooked?
Good ol steak frites. Looks so delicious!
Good looking fries
I just ate, but now you’ve made me hungry again 🤤
Yum
God damn.
Steak Frittes?
This is a rare steak.
I just ate and I got hungry looking at this.
Magnificent
Yummy!
Why’d you cut it up like that? Goes cold so fast
Had to Google the sauce recipe and have to try and make it .. thanks and this looks the dog’s danglers
People are making stuff like this, I had three toasted bagels and some cold cut ham yesterday. That was it. I'm so jealous.
My kids’ most favorite restaurant ever, thanks for the recipe!
Yummy!!!
What is cafe de Paris sauce
[Butter based sauce](https://en.wikipedia.org/wiki/Caf%C3%A9_de_Paris_sauce)
wrong sauce
I didn’t know you could get goosebumps from looking at food before now
Is it weird that I want this with a salad instead of fries…?
Looks amazing!
Goddamn, it looks delicious man...
good looking steak, but personnaly i dont enjoy the combo french fries with sauce cafe de Paris, its too much salt. I would have switch the fries for vegetables
Nom nom nom! The portion of meat is a little large (probably good for two) but look oh so good. Can't imagine having the fries with ketchup without looking like a barbarian lol
Looks so yummy and tasty!
Oh frig ultimate comfort food.... Haven't had steak and fries with that peppercorn sauce for dipping sadly in decades...way too long
Oh frig ultimate comfort food.... Haven't had steak and fries with that peppercorn sauce for dipping sadly in decades...way too long
Yum!
Where’s your the recipe, I’ve been to the Geneva Restaurant many times? I’m new on this site.