STEAK FRITES with the Iconic L’Entrecôte Sauce | A French Bistro Classic

I’ve never been to Paris but I spend a lot of time looking at restaurants in Paris, so I figured I’d recreate a well-known bistro classic in the meantime. A taste of France in Los Angeles, if you will.

For the Steak:
2 (10 oz) ribeye or sirloin steaks
Kosher salt & black pepper, to taste
2 tbsp neutral oil (avocado oil, ghee, grapeseed oil)
3 tbsp butter
Rosemary (sage and thyme are also great)

For the Frites:
2 to 3 russet potatoes, cut into fries
Dash of white vinegar
Water
Salt
3 cups neutral frying oil (adjust according to the size of your pot, be sure to leave plenty of space for the oil to rise)

For L’Entrecôte Sauce:
2 tbsp unsalted butter
2 to 3 shallots
2 to 3 Anchovy Filets
Freshly grated nutmeg
1 egg yolk
1 tbsp Dijon mustard
2 tablespoons of Capers
3-4 tbs freshly squeezed lemon juice
Handful of fresh tarragon (about a 1/4 c loosely packed)
Slightly larger amount of flat-leaf parsley
A few sage leaves
2 tsp Worcestershire sauce
Pinch of Salt (taste and adjust, anchovies are salty as well)

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