Entrecote sauce recipe

How to make the Famous L'Entrecote Steak Sauce | Café de Paris Dupe Recipe - Nomadette

I’ve always been intrigued by the famously secretive sauce from Le Relais de Venise. The idea of recreating it at home started more as a curiosity but soon turned into a bit of an obsession. I was…

Little did we know that when we dined at the corner restaurant near our hotel in Paris that we were eating at a place where for years there’s been a fight over the secret sauce that’s served with their steaks. Maybe it’s a French thing. For some background, my husband and I were […]

Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It's so simple, yet so incredibly good!Makes enough for 4 to 6 steaks, depending on how much butter you want on your…

One of the best steaks I’ve ever had in my life was at a L’Entrecote restaurant in Bourdeaux, France. The restaurant sold just grilled steaks served with matchstick fries. That was my first taste of it, and since then, whenever...Read More

If you've ever had the privilege of eating at Le Relais de l'Entrecote in Paris, you probably remember well the ridiculously delicious green sauce they serve over their steak. I've been trying to recreate it for years, without much success. Until recently, when I found a pair of clips on YouTube which looked promising. I decided to give their recipe a try, with a few modifications (I wasn't about to make mayonnaise from scratch just to put it in another sauce). The result was the closest yet…

This is one of the classic steakhouse sauces. It’s pretty much good on any meat or poultry. It’s excellent with grilled meats, but where you can get a little extra flavor is by reverse searing a steak in a cast iron pan. The fond or caramelized meat drippings will add body and so much flavor to your sauce.

First Impressions For months I had been brimming with excitement for the opening of Le Relais D’Entrecote, as despite steak frites very much being HK’s

I was in Geneva with a friend last week. I am not a big meat fan, in fact, I almost never eat meat. But there are certain places where I cannot resist the offer. We had lunch at the famous Le Relais de L'Entrecote on Rue de Rhone. The famous place as you might know serves one menu only: A small salad with vinaigrette, followed by an amazing piece of entrecote with their famous sauce and french fries. The place has an interesting history. You can read more about it here. The sauce was so…

Pull up a chair, I’m going to tell you a funny, though slightly depressing, story. See, on Valentine’s Day, I was alone in New York. Craig would be coming a few days later and, in the meantime, I decided to spend the night seeing a play I’d always wanted to see: David Ives’ “All In […]