recipeworld

This steak was inspired by one of my favorite restaurants: l’Entrecôte in Paris, whose actual recipe is one of the best-kept secrets of the foodie world. Truth be told, it’s actually my mother’s recipe, but I’m sure you’ll forgive me when you try it: it’s incredible. If you can’t find tarragon mustard, you can add fresh tarragon to your mustard, but the infusion of the special mustard is really the key: if you can find it, be sure to get some.

Entrcote a l’Estragon

1 entrecôte (thinly cut sirloin) steak

1 tsp. butter

1 tsp. olive oil

salt and pepper

1 tablespoon tarragon mustard

1 glass red wine

1 tbsp. heavy cream

Bring the meat to room temperature. Heat a skillet over medium-high heat. Coat the outsides of the meat liberally with salt and black pepper. 

Add the oil and butter, making sure not to burn the butter. When the oil is hot, add the steak. Cook two minutes on each side, not moving the steak until necessary. Remove to a plate and keep warm.

Add the wine to the pan and deglaze the bottom with a whisk. Add the mustard and stir together until the sauce emulsifies. Remove from the heat and add a tablespoon of cream. Serve with roasted potatoes or garlic-rubbed toast to soak up the extra sauce.