Steak with Entrecote Sauce
Ingredients
-
1 beef steak
-
1 teaspoon salt
-
¼ teaspoon black pepper
-
1 large egg
-
½ lemon
-
1 teaspoon Worcestershire sauce
-
1½ tablespoons Dijon mustard
Tools
-
whisk
-
medium bowl
-
wooden spoon
-
measuring spoons
-
chopping board
-
knife
-
small bowl
-
June Pan
-
pot
-
zester
-
immersion blender
-
citrus juicer
-
June Food Thermometer
-
June Roasting Rack
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the steak
Place the steak on the June Roasting Rack set in the June Pan. Sprinkle all sides of the steak with generous pinches of salt and pepper.
June Roasting Rack
June Pan
1 beef steak
1 teaspoon salt
¼ teaspoon black pepper
measuring spoons
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the steak. Set cooking preferences using the button below.
June Food Thermometer
Cook the steak
Place the steak on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the steak is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Separate the egg
While the steak cooks, prepare the sauce. Separate the egg yolk from the white over a small bowl, setting the white aside for another purpose. Place the yolk in a medium bowl.
1 large egg
small bowl
medium bowl
Start the sauce
Juice the lemon half into the bowl with the yolk. Add the Worcestershire sauce and mustard. Whisk until combined and set aside.
½ lemon
1 teaspoon Worcestershire sauce
1½ tablespoons Dijon mustard
citrus juicer
whisk
egg yolk
Trim the parsley
Trim off and discard the woody stems from the parsley bunch.
knife
chopping board
1 bunch parsley
Peel and dice the shallot
Trim the ends from the shallot. Peel and discard the skin. To dice the shallot, lay the shallot flat and slice horizontally, keeping the root intact. Repeat slicing horizontally until ¼" from the top. Vertically cut down across the shallot, keeping the root intact. Slice down across the cuts to dice the shallot.
1 shallot
Sauté the shallots
Place the pot over medium heat and transfer the shallot to the pot. Add 1 stick of the butter and sauté the shallot, stirring occasionally, until slightly softened, about 3 minutes.
wooden spoon
pot
diced shallot
unsalted butter
Add the remaining butter
Add the remaining butter to the pot. Cook, stirring occasionally, until the butter is completely melted.
unsalted butter
Add the herbs, nuts and capers
Add the parsley, tarragon, basil, sage, walnuts, anchovies and capers to the pot.
1 tablespoon tarragon leaves
2 leaves basil
2 leaves sage
5 walnuts
4 anchovy fillets
10 capers
trimmed parsley bunch
Add the nutmeg and cook
Grate the whole nutmeg with a zester directly over the pot 10 times, or add the ground nutmeg, if using. Stir to combine, then cook the sauce, stirring occasionally, until it is fragrant and the herbs are wilted, about 2 minutes.
zester
1 whole nutmeg
Blend the melted butter
Remove the pot from the heat and pour its contents into the base pitcher of the immersion blender. Blend the melted butter until it smooth and evenly combined.
immersion blender
Finish the sauce
Pour 2 tablespoons of the melted butter into the bowl with the egg yolk and mustard and whisk them together vigorously until they are combined. Add 2 more tablespoons of the melted butter and whisk until combined. Repeat this process until the all the melted butter has been added and the sauce is thickened and glossy.
Rest and serve the steak
Remove the steak from the June Oven and allow it to rest at least 5 minutes. Slice the steak and drizzle the sauce over it before serving.
