A perfect steak with restaurant-style sauce doesn’t need a long ingredient list — it needs heat control and smart seasoning. This Sauce Entrecôte is a warm, herby butter emulsion (think hollandaise meets Café de Paris) built on a shallot–caper–anchovy base and blended until silky, then finished with fresh parsley, tarragon, sage, and basil. We’ll pan-sear juicy ribeye (entrecôte) with frequent flips for even doneness, flambé with a splash of cognac (optional), and spoon the sauce on top. On the side, make crisp garlic–parsley potatoes or classic Parisian potatoes.

Based on my YouTube video — with a few important tweaks since publishing for better balance, temperature control, and weeknight reliability for home cooks in Canada & the USA.

If you want to brush up on related techniques, see homemade hollandaise sauce, homemade garlic butter, creamy mushroom sauce for steak, and my detailed Roquefort sauce + steak temperatures guide.

What I Changed vs the Video

Anchovy in the base. Traditional versions quietly melt anchovy into the aromatics for umami depth without “fishy” flavor.
Blended emulsion. We blend the warm butter into the yolks and aromatics for café-style silkiness.
Temperature control. Butter is warm (not smoking) before streaming — like a controlled hollandaise.
Clear acid balance. Dijon + lemon (or vinegar) stabilize and brighten so it’s rich but not heavy.
Frequent-flip sear + short rest. Even crust, pink center, juicier slices.
Optional flambé off heat. Same aroma, safer and consistent.

If you love blue-cheese steaks, you’ll also enjoy my creamy Roquefort chicken tenderloins.

Ingredients (Serves 3)

Steaks

750–900 g (1.6–2.0 lb) ribeye/entrecôte, 3 steaks, room temp
10 g (2 tsp) kosher salt, to taste
2 g (½ tsp) black pepper
15–30 ml (1–2 tbsp) neutral oil
30 g (2 tbsp) butter (basting)
30 ml (2 tbsp) cognac (optional, for flambé)

Shallot–Caper–Anchovy Base

80–100 g (¾–1 cup) shallots, very finely minced
5 g (1 anchovy fillet in oil), minced to a paste
15 g (1 tbsp) capers, chopped
15–20 ml (1–1½ tbsp) white wine vinegar
20–30 g (1½–2 tbsp) butter

Warm Herb-Butter Emulsion (“Sauce Entrecôte”)

125 g (9 tbsp) butter, melted and warm (≈70–75°C / 160–170°F) — not boiling
3 egg yolks
15 ml (1 tbsp) Dijon mustard
15–20 ml (1–1½ tbsp) lemon juice (or white wine vinegar)
1 g (¼ tsp) black pepper
10 g (½ cup loosely packed) parsley, chopped
8–10 basil leaves, chopped
6–8 sage leaves, chopped
5 g tarragon leaves, chopped
(salt to taste — adjust at the end)

Optional Side — Garlic–Parsley Potatoes

1,000–1,200 g (2.2–2.6 lb) potatoes, peeled and cut into large chunks
2 L (2 qt) water + 40 g (2 tbsp) salt (20 g/L)
30–40 g (2–3 tbsp) butter
8–10 g (2–3 cloves) garlic, finely chopped
10 g (½ cup loosely packed) parsley, chopped

For alternative sides, try authentic Belgian fries, traditional gratin dauphinois, or a starter like classic French onion soup. For potatoes, see Parisian potatoes.

Step-by-Step Method

1) Shallot–Caper–Anchovy Base (the flavour foundation)

Melt 20–30 g butter in a small saucepan over medium-low.

Add shallots and anchovy; sweat gently until the anchovy melts and shallots are translucent (no browning).

Stir in vinegar and capers; simmer 30–60 seconds to form a soft compote.

Remove from heat and let cool slightly (warm, not hot).

2) Blended Warm Herb-Butter Emulsion

Use a countertop blender or an immersion blender in a tall beaker.

Combine the warm shallot–caper–anchovy base, egg yolks, Dijon, and lemon juice in the blender jar.

Blend on low–medium. With the motor running, slowly stream in the warm melted butter to emulsify (like a hollandaise).
Blend just until silky and spoonable. Pulse in the chopped herbs.

Season with pepper and salt if needed.
Hold warm over a barely-simmering bain-marie (60–65°C / 140–149°F) — never boil.

Pro tip: If the sauce tightens, blend in 1–2 tsp warm water. If too thin, warm very gently while blending/whisking.

3) Garlic–Parsley Potatoes (optional but highly recommended)

Boil 2 L water + 40 g salt. Add potatoes; cook until just tender (18–22 min).
Drain; steam-dry a few minutes.
In a large skillet, melt butter; add garlic for 10–15 seconds. Add potatoes; pan-roast until golden on all sides. Toss with parsley and keep warm.

4) Sear the Steaks (frequent flips)

Pat steaks dry; season with salt & pepper.
Heat a heavy skillet on high until hot. Add oil; when shimmering, lay in the steaks.

Flip every 25–30 seconds for even crust and doneness (about 2–3 minutes per side for medium-rare on 1-inch steaks). Add butter near the end to baste.
Optional flambé: Pull the pan off heat, add cognac, return and ignite briefly.
Rest steaks 3–5 minutes before slicing or serving whole.

5) Plate

Spoon a generous ribbon of warm herb-butter sauce over each steak.
Add a mound of garlic–parsley or Parisian potatoes.
Finish with a pinch of flaky salt.

Substitutions & Variations

Cuts: New York strip, sirloin, flat iron, or hanger — adjust sear time.
Butter type: Unsalted gives control; salted means you may skip extra salt in the sauce.
Acid: Lemon is brighter; white wine vinegar is sharper — a mix is excellent.
Stability booster: For insurance, whisk/blend in pea-sized bits of beurre manié to gently thicken a broken sauce (see FR: beurre manié).
No alcohol: Skip cognac; the sauce is aromatic without it.
Duo-sauce: Swirl in a spoon of creamy mushroom sauce into part of the emulsion for a bistro combo.

FAQs

Can I make the sauce ahead?
Make the shallot–caper–anchovy base in advance. Blend the emulsion right before serving. If it sits and thickens, blend/whisk in 1 tsp warm water to loosen.

My sauce split — how do I fix it?
Blend 1 tsp warm water, then slowly blend in the split sauce to re-emulsify. If needed, start with a fresh yolk and stream the split sauce into it.

Internal temperatures for steak?
Rare 50°C/122°F, medium-rare 55°C/131°F, medium 60°C/140°F. Remember carryover rise during rest. For a Roquefort option with temps, see: Roquefort sauce + steak temperatures.

Best side dishes?
Authentic Belgian fries, Parisian potatoes, traditional gratin dauphinois, or a crisp Caesar salad without mayonnaise: recipe.

Dessert ideas after a rich steak dinner?
No-churn dark chocolate ice cream, crème brûlée (FR: recette), or tiramisu.

What to Serve With / Suggested Posts

Steak “Sauce Entrecôte” (Warm Herb-Butter Emulsion with Anchovy) — Bistro-Style Ribeye at Home

A perfect steak with restaurant-style sauce doesn’t need a long ingredient list — it needs heat control and smart seasoning. This Sauce Entrecôte is a warm, herby butter emulsion (think hollandaise meets Café de Paris) built on a shallot–caper–anchovy base and blended until silky, then finished with fresh parsley, tarragon, sage, and basil. We’ll pan-sear juicy ribeye (entrecôte) with frequent flips for even doneness, flambé with a splash of cognac (optional), and spoon the sauce on top. On the side, make crisp garlic–parsley potatoes or classic Parisian potatoes.

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 25

Category Main Course

Cuisine French

Portions 3 Portions

Calories 700 kcal

Ingredients

Steaks

750 –900 g 1.6–2.0 lb ribeye/entrecôte, 3 steaks, room temp
10 g 2 tsp kosher salt, to taste
2 g ½ tsp black pepper
15 –30 ml 1–2 tbsp neutral oil
30 g 2 tbsp butter (basting)
30 ml 2 tbsp cognac (optional, for flambé)

Shallot–Caper–Anchovy Base

80 –100 g ¾–1 cup shallots, very finely minced
5 g 1 anchovy fillet in oil, minced to a paste
15 g 1 tbsp capers, chopped
15 –20 ml 1–1½ tbsp white wine vinegar
20 –30 g 1½–2 tbsp butter

Warm Herb-Butter Emulsion (“Sauce Entrecôte”)

125 g 9 tbsp butter, melted and warm (≈70–75°C / 160–170°F) — not boiling
3 egg yolks
15 ml 1 tbsp Dijon mustard
15 –20 ml 1–1½ tbsp lemon juice (or white wine vinegar)
1 g ¼ tsp black pepper
10 g ½ cup loosely packed parsley, chopped
8 –10 basil leaves chopped
6 –8 sage leaves chopped
5 g tarragon leaves chopped
salt to taste — adjust at the end

Optional Side — Garlic–Parsley Potatoes

1,000 –1 200 g (2.2–2.6 lb) potatoes, peeled and cut into large chunks
2 L 2 qt water + 40 g (2 tbsp) salt (20 g/L)
30 –40 g 2–3 tbsp butter
8 –10 g 2–3 cloves garlic, finely chopped
10 g ½ cup loosely packed parsley, chopped

Instructions

Shallot–Caper–Anchovy Base (the flavour foundation)

Melt 20–30 g butter in a small saucepan over medium-low.
Add shallots and anchovy; sweat gently until the anchovy melts and shallots are translucent (no browning).
Stir in vinegar and capers; simmer 30–60 seconds to form a soft compote.
Remove from heat and let cool slightly (warm, not hot).

Blended Warm Herb-Butter Emulsion

Use a countertop blender or an immersion blender in a tall beaker.
Combine the warm shallot–caper–anchovy base, egg yolks, Dijon, and lemon juice in the blender jar.
Blend on low–medium. With the motor running, slowly stream in the warm melted butter to emulsify (like a hollandaise).
Blend just until silky and spoonable. Pulse in the chopped herbs.
Season with pepper and salt if needed.
Hold warm over a barely-simmering bain-marie (60–65°C / 140–149°F) — never boil.

Garlic–Parsley Potatoes (optional but highly recommended)

Boil 2 L water + 40 g salt. Add potatoes; cook until just tender (18–22 min).
Drain; steam-dry a few minutes.
In a large skillet, melt butter; add garlic for 10–15 seconds. Add potatoes; pan-roast until golden on all sides. Toss with parsley and keep warm.

Sear the Steaks (frequent flips)

Pat steaks dry; season with salt & pepper.
Heat a heavy skillet on high until hot. Add oil; when shimmering, lay in the steaks.
Flip every 25–30 seconds for even crust and doneness (about 2–3 minutes per side for medium-rare on 1-inch steaks). Add butter near the end to baste.
Optional flambé: Pull the pan off heat, add cognac, return and ignite briefly.
Rest steaks 3–5 minutes before slicing or serving whole.

Plate

Spoon a generous ribbon of warm herb-butter sauce over each steak.
Add a mound of garlic–parsley or Parisian potatoes.
Finish with a pinch of flaky salt.

Video

Notes

Substitutions & Variations

Cuts: New York strip, sirloin, flat iron, or hanger — adjust sear time.
Butter type: Unsalted gives control; salted means you may skip extra salt in the sauce.
Acid: Lemon is brighter; white wine vinegar is sharper — a mix is excellent.
Stability booster: For insurance, whisk/blend in pea-sized bits of beurre manié to gently thicken a broken sauce (see FR: beurre manié).
No alcohol: Skip cognac; the sauce is aromatic without it.
Duo-sauce: Swirl in a spoon of creamy mushroom sauce into part of the emulsion for a bistro combo.

FAQs

Can I make the sauce ahead?
Make the shallot–caper–anchovy base in advance. Blend the emulsion right before serving. If it sits and thickens, blend/whisk in 1 tsp warm water to loosen.

My sauce split — how do I fix it?
Blend 1 tsp warm water, then slowly blend in the split sauce to re-emulsify. If needed, start with a fresh yolk and stream the split sauce into it.

Best side dishes?
Authentic Belgian fries, Parisian potatoes, traditional gratin dauphinois, or a crisp Caesar salad without mayonnaise: recipe.

Dessert ideas after a rich steak dinner?
No-churn dark chocolate ice cream, crème brûlée (FR: recette), or tiramisu.

Keywords sauce, Steak

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