I developed this recipe to support a grilled entrecote type dish for an upcoming cooking class… and forced my “tasting-commitee” to suffer two weeks of intensive testing! We got it!! It is flavorful, silky with beautiful aromatic herbs like rosemary, thyme, parsley and tarragon. It is a perfect match for a seared piece of meat but I know that this sauce will find more than one partner in our kitchen…
Great with chicken and French fries! Dip the crunchy fries in this creamy deliciousness… if you are into my kind of “edible-bad-behavior” you should consider doubling the sauce quantities. Better safe than sorry! ;)
Herb infused Sauce for Ribeye Steak
Recipe credits: Rafaella Sargi
Herb Infused Sauce Ingredients
1 Tablespoon unsalted butter
2 shallots, roughly chopped
1 teaspoon of dried thyme
1 teaspoon of dried parsley
1 teaspoon of dried rosemary
1 teaspoon of dried tarragon
2 teaspoons Dijon mustard
1 cup white wine
3 Tablespoons unsalted butter
3 Tablespoons heavy cream
700g (1 1/2 pounds) Ribeye steaks, boneless
Scale and prep all the ingredients.
You will need one small sauce pan, a small food processor fitted with the blade attachment, a strainer, a frying pan and aluminum foil.
In a small sauce pan melt the butter over medium heat then add the shallots and cook until translucent, mixing from time to time. Sprinkle the herbs and stir. Add the mustard and mix to coat. Add white wine and season with salt and pepper. Let it come to a boil, then reduce to a simmer for a few minutes.
Transfer the pot content to the food processor and pulverize.
Strain the liquids over the pot. Discard all the herbs and strainer content.
Return the sauce pan to the stove, add 3 tablespoons of butter and let it melt of medium-low heat. Pour 3 tablespoons of heavy cream and let the sauce thickens a little bit. You want it to be silky and creamy (not runny). Taste and correct seasoning.
Coat the ribeye steaks with very little vegetable oil and generously salt them.
Bring the frying pan to very high heat, add 1 tablespoon of vegetable oil and sear the meat two minutes on each side. Remove from the heat and cover with aluminum foil for 5 minutes.
Slice thinly and serve with the hot sauce on top.