serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 bavette (flank) steak, about 250 g
- Salt and black pepper
- 1 tbsp vegetable oil
- Shoestring fries, to serve
For the entrecôte sauce
- 250 g butter, melted
- 1 eschallot, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp curry powder
- 1 cup loosely packed tarragon leaves
- 1 cup loosely packed parsley leaves
- 30 g baby spinach leaves
- 1 tbsp Dijon mustard
- 1 egg yolk
- 5 walnuts
- 5 anchovy fillets
- 1 tbsp capers
- 1 tbsp chardonnay vinegar
- Salt and black pepper
Resting time: 5 minutes
Instructions
- Heat a large frying pan over medium-high heat. Season the steak on both sides with salt and pepper. Add the vegetable oil to the pan, then pan-fry the steak until cooked to your liking. Remove from the pan to a plate and allow to rest.
- While the steak rests, make the entrecôte sauce. Heat a small saucepan over medium heat. Add 1 tbsp of the melted butter, then fry the eschallot and garlic for 1-2 minutes, or until softened. Add the curry powder, herbs and baby spinach leaves and stir to wilt. Transfer the mixture from the saucepan to a high-speed blender or food processor with the remaining ingredients for the sauce (except the melted butter). Blend to a smooth purée. With the blender running, gradually stream in the remaining melted butter and blitz to an emulsified sauce.
- Reheat the steak by searing back in the pan, then slice and serve with fries and the entrecôte sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
