L’entrecote

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Yield

6 servings

Ingredients

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Sauce

250 Grams (9 oz) Butter
1 Tablespoon Tarragon leaves
Chopped, fresh or frozen, but not dried. Just remove the tough part of the stems. The end, thin and brittle, can be kept with the leaves.
2 Tablespoons Chervil
Chopped, fresh or frozen, with the stems if they are thin and tender. (you can do without it, but it is less good and less green)
4 Large leaves Basil
Or 8 small leaves
1 Tablespoon Mustard
Level tablespoon. Strong mustard
1 Egg yolk
1 Teaspoon Worcestershire Sauce
1 Teaspoon Nutmeg
Grated. (or less well in ready-to-use powder, then use two spoons).
5 Walnut kernels
8 Fillets Anchovy
(8-10 depending on the size) in salt and oil (not vinegar).
5 Large capers
Or 10 small ones
1 Teaspoon Lemon
(or wine vinegar)
2 Teaspoons Pepper
finely ground (white or black)
Salt
adjust at the end because the salt content of anchovies varies
1 Shallot
(Medium)

Meat

1 Kg (3 lb) Sirloin
sirloin, rib eye or fillet steak, if possible in 2 cm thick slices.

Instructions

Preheat the oven to
120°C
to heat 6 plates and a serving platter 10 minutes before cooking the meat. Avoid stacking plates more than 2 on top of each other; spread them out in the oven so they heat evenly.
Chop the
shallot
, melt it over low heat in a small saucepan with a little
butter
, for 2 to 3 minutes from the sizzling of the
butter
, but above all without letting it brown.
Then add the rest of the
butter
in pieces; melt slowly (the
butter
should barely heat up). As soon as the
butter
is almost melted, remove the pan from the heat and add the rest of the herbs,
pepper
,
nutmeg
, capers, walnuts and anchovies (and therefore not the
mustard
,
lemon
, anglaise sauce or
egg yolk
).
Blend everything in the special container provided with your blender, or in a slightly larger container, as blending a small amount is difficult in a container that is too large. This first step can be done up to 2 days in advance, and the temporary sauce stored in the saucepan in the refrigerator can be reheated over low heat before moving on to the final step.
Place the
mustard
,
egg yolk
,
lemon
juice, and anglaise sauce in a bowl. Mix until the ingredients reach the same temperature.
Cook the meat over high heat in a little peanut oil. 1.5 minutes on each side in a very hot pan for rare. Be careful, if you don't have a very high heat, cook the meat in two batches so it's well browned.
Once the meat is cooked, remove the serving dish and plates from the oven, place the meat on them, and cover with aluminum foil for at least 3 minutes to allow it to relax. Return the dish to the oven, with the door half open, to keep it warm; this relaxing step is essential for evenly cooked meat that is not dry on the outside and bloody and cold inside if served immediately after cooking.
While the meat is relaxing in the open oven , whip the final sauce in a bowl, like a mayonnaise by gradually adding the blended sauce to the bowl containing the
mustard
while beating with an electric whisk. If you have reheated it after storing it in the fridge, make sure it is not boiling, just lukewarm. Once the sauce is whipped (it has the consistency of mayonnaise), pour two-thirds of it into the saucepan. Prepare a container (a large dish or your sink) with
5 c
m of cold water. Don't forget!
Heat the sauce in the saucepan, stirring it until it begins to turn (it breaks down) but definitely not boil, then immediately place the saucepan in cold water and continue stirring to stop the cooking. After a good thirty seconds, add the contents of the saucepan to the third of the sauce that remained in the bowl and whisk to partially bind the sauce and obtain the desired consistency. If you notice lumps, it means you have heated the sauce too much or for too long and the egg has cooked. If the sauce is too smooth, it means you have not heated it enough. In all cases, the taste is the same.
Salt
to taste