Retourner
Romain Avril

đŸ„© L’EntrecĂŽte Sauce (CafĂ© de Paris–style compound butter)

This is a take of the legendary l’Entrecîte sauce, inspired by the iconic Parisian steak houses where simplicity meets obsession.
A deeply aromatic butter sauce loaded with fresh herbs, Dijon mustard, anchovies, capers, spices, and just enough acidity to cut through a perfectly seared ribeye.It’s not a poured sauce —
it’s a butter that becomes a sauce, melting slowly over hot steak and mixing with resting juices to create something rich, savoury, and unmistakably French.
Paired with entrecîte and fries, this sauce doesn’t need reinvention — only respect.
Imprimer la recette Recette d'Ă©pingle
Temps de préparation 30 minutes
Temps de cuisson 5 minutes
Resting time 6 heures
Temps total 6 heures 35 minutes
Portions: 6 portions
Type de plat: Plat d'accompagnement
Cuisine: Français
Calories: 310
IngrĂ©dients Équipement MĂ©thode Remarques

Ingrédients
  

Butter base
  • 250 g Unsalted butter very soft (not melted)
Aromatics & herbs
  • 2 piĂšces Shallots very finely minced
  • 1 clove Ail paste
  • 20 g Parsley chopped
  • 10 g Chives chopped
  • 1 Ă  soupe Tarragon chopped
  • 1/2 cuillĂšre Ă  cafĂ© Thym picked
  • 1/2 cuillĂšre Ă  cafĂ© Romarin very finely chopped
Umami & acidity
  • 1 Ă  soupe Dijon mustard
  • 4 fillets Anchovy fillets mashed into paste
  • 1 Ă  soupe Capers very finely chopped
  • 1 Ă  soupe Worcestershire sauce
  • 1 Ă  soupe Cognac or brandy
  • 1 Ă  soupe Lemon juice
  • 1/2 cuillĂšre Ă  cafĂ© Zeste de citron
Spices
  • 1 cuillĂšre Ă  cafĂ© Sweet paprika
  • 1/2 cuillĂšre Ă  cafĂ© Mild curry powder
  • 1 pincer Cayenne
  • Black pepper – to taste
  • Salt – only if needed anchovies already bring salt

Équipement

  • 1 Chef's knife
  • 1 Cutting board
  • 1 Small sautĂ© pan
  • 1 Rubber spatula
  • 1 Mixing bowl – medium size
  • 1 Microplane or fine zester
  • 1 Measuring spoons
  • 1 Parchment paper or plastic wrap
  • 1 Bench scraper or offset spatula
  • 1 Digital scale
  • 1 Disposable gloves – keeps butter cold during mixing

MĂ©thode
 

Sweat the shallots
  1. In a small pan, gently cook shallots in a tiny knob of butter or neutral oil.
  2. No colour. Let cool completely.
Build the butter
  1. In a bowl, cream the soft butter with Dijon until smooth.
Fold everything in
  1. Add shallots, garlic, herbs, anchovy paste, capers, spices, Worcestershire, cognac, lemon juice + zest.
  2. Mix gently — do NOT whip air into it.
Taste & adjust
  1. It should be: Herbal 🌿, Savoury 😈, Slightly tangy 🍋, Deeply buttery 🧈
Rest (non-negotiable)
  1. Wrap in parchment or plastic, roll into a log.
  2. Refrigerate at least 2 hours (overnight is better).
đŸ”„ To serve (this is the magic)
  1. Grill or pan-sear entrecĂŽte / ribeye hard.
  2. Rest steak properly.
  3. Slice a thick coin of the butter on top.
  4. Let it melt with steak juices → instant sauce.
  5. Serve ideally with fries or mash. No discussion.

Remarques

💡 Chef notes (very French, slightly judgmental)
If your butter melts into oil → it was too warm or overmixed
If it tastes flat → you forgot acidity
If it tastes salty → congratulations, anchovies did their job