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Entrecôte with Sauce Moutarde
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Entrecôte with Sauce Moutarde
This quick, no-fuss mustard sauce tastes not dissimilar to a béarnaise but is much simpler to make. It's ideal poured over sirloin steak (entrecôte), but equally good with salmon or chicken.
Serves: 1
Ingredients
- 1 tsp butter
- 2 tbsp white wine
- Sirloin steak
- 2 tbsp crème fraîche
- 1 tsp Dijon mustard
- A few tarragon leaves
Method
- Preheat the oven to 200ºC, gas mark 6. Heat 1 tsp butter in a frying pan until it foams. Add your steak and sear on both sides until well browned. Transfer to the oven and cook to your liking: 5 - 6 minutes for rare; 7 - 10 minutes for medium; 10 - 12 minutes for well done.
- Meanwhile, add 2 tbsp white wine to the frying pan and boil until reduced slightly. Lower the heat and stir in 2 tbsp crème fraîche and 1 tsp Dijon mustard. Season, add a few tarragon leaves and it's ready to pour over your steak. Serve with asparagus and chunky chips. This recipe was first published on Waitrose.com in June 2005.
Comments
This recipe was first published in Wed Jun 01 01:00:00 BST 2005.
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