Le Relais de L'Entrecôte Sauce (For your steak)

1 Tbsp Butter

1 Med Shallot, Finely Chopped

1 sprig Thyme, Finely Chopped

1 whole Chicken Liver, Finely Chopped

½ Cup Heavy Cream

1 Tbsp Dijon Mustard

3 Cup Beef or Chicken Stock

1 Tbsp Butter

1 sprig Parsley, Finely Chopped

1 sprig Tarragon, Finely Chopped

subheading: Sauté shallot in butter, add thyme and chicken liver, sauté until lightly browned, then sieve.:

subheading: In another pan, reduce cream over low heat with mustard, then add stock and butter.:

subheading: Combine both preparations with parsley and tarragon and serve with sliced entrecôte:

Page footer