Discovering L’Entrecôte

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Oh Julia…I couldn’t have said it better.

I do so enjoy a good steak.

That being said, I almost had a heart attack when my husband told me we would have to wait for AT LEAST an hour to eat at the famous L’Entrecôte restaurant in Bordeaux, France. He explained to me that L’Entrecôte is a growing chain of restaurants that specialise in serving just one thing…entrecote.Entrecote in the English speaking world is a rib eye steak.The chain is famous for its delicate meat served with a top secret sauce and homemade chips. He had eaten there before and told me that I had to try it too.
I was not too convinced. This is not only because I can be hard headed. It was because we were on a road trip. We were heading back to Madrid after visiting my uncle in western France and we had been in the car for about 7 hours. We had our hotel booked in Bordeaux for the night and it was about 10:30 pm when we arrived. And now an hour waiting to eat? I was not impressed,but thankfully, my husband ignored my remarks and before I knew it, we were walking to the restaurant.

And what luck! No waiting! We walked straight in. The smell was divine and I began to feel regret for being so crabby.

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And the presentation was impressive.

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Very impressive.

And….the taste was….incredible. French meat would inevitably be incredible but…THE SAUCE! My husband and I polished off our plates as well as a bottle of wine while happily chatting away about which ingredients were entailed in our lovely feast. Before anyone asks…the lively conversation was interspersed with apologies from me!
So, why am I writing this post? Well, because we had a date night last night and we prepared our own entrecote sauce! It tastes just like the top secret one and we love it. The ingredient which I had difficulty identifying at first was tarragon. If any of you like steak and lovely sauces, you may just like this recipe.
Entrecote Sauce
Prep: 5 minutes
Cook: About 15 minutes
*Ingredients
1/2 cup water
2 Tablespoons of freshly squeezed lemon juice
1/4 cup of dijon mustard
28 grams of salted butter
3 tablespoons of fresh tarragon, chopped finely

Combine all the ingredient in a saucepan and bring to a gentle boil. Simmer or 10 minutes.I like to use a hand blender to get the flavours really going! Just for about 15 seconds. It helps to give it its characteristic green colour.
*You can add about 1/2 a tablespoon of cornflour to thicken the sauce a bit. Too thick? Add a touch of water
* You can adjust the ingredients according to taste. The portions here pretty much make the glorious flavour we had in Bordeaux.
*You can also make a big batch and freeze it. I often make a large amount and freeze them in small tupperware for 3 -4 meals.

We often look back on that night and the fun we had. We even have a little souvenir from the happy event.

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Hope all of you enjoy the recipe! Xxx

Oh Julia…I couldn’t have said it better.

I do so enjoy a good steak.

That being said, I almost had a heart attack when my husband told me we would have to wait for AT LEAST an hour to eat at the famous L’Entrecôte restaurant in Bordeaux, France. He explained to me that L’Entrecôte is a growing chain of restaurants that specialise in serving just one thing…entrecot.  Entrecot in the English speaking world is a rib eye steak.The chain is famous for its delicate meat served with a top secret sauce and homemade chips. He had eaten there before and told me that I had to try it too.
I was not too convinced. This is not only because I can be hard headed. It was because we were on a road trip. We were heading back to Madrid after visiting my uncle in western France and we had been in the car for about 7 hours. We had our hotel booked in Bordeaux for the night and it was about 10:30 pm when we arrived. And now an hour waiting to eat? I was not impressed but thankfully, my husband ignored my remarks and before I knew it, we were walking to the restaurant.

And what luck! No waiting! We walked straight in. The smell was divine and I began to feel regret for being so crabby.

And the presentation was impressive.

Very impressive.

And….the taste was….incredible. French meat would inevitably be incredible but…THE SAUCE! My husband and I polished off our plates as well as a bottle of wine while happily chatting away about which ingredients were entailed in our lovely feast. Before anyone asks…the lively conversation was interspersed with apologies from me!
So, why am I writing this post? Well, because we had a date night last night and we prepared our own entrecote sauce! It tastes just like the top secret one and we love it. The ingredient which I had difficulty identifying at first was tarragon. If any of you like steak and lovely sauces, you may just like this recipe.
Entrecote Sauce
Prep: 5 minutes
Cook: About 15 minutes
*Ingredients
1/2 cup water
2 Tablespoons of freshly squeezed lemon juice
1/4 cup of dijon mustard
28 grams of salted butter
3 tablespoons of fresh tarragon, chopped finely

Combine all the ingredient in a saucepan and bring to a gentle boil.Blend with a hand Simmer or 10 minutes.
*You can add about 1/2 a tablespoon of cornflour to thicken the sauce a bit.
* You can adjust the ingredients according to taste. The portions here pretty much make the glorious flavour we had in Bordeaux.
* This sauce freezes well. I often make a large batch and freeze it in small containers for 3- 4 meals.

Enjoy! Xxxx Natascha