Save to your scrapbook

    Entrecôte with Sauce Moutarde

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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


    • 1 tsp butter
    • 2 tbsp white wine
    • Sirloin steak
    • 2 tbsp crème fraîche
    • 1 tsp Dijon mustard
    • A few tarragon leaves


    1. 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.
    2. 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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars