L’entrecote: Steak with Mustard Sauce

The first time I tasted L’entrecote was at a tiny, unassuming bistro tucked away on a cobblestone street in Paris. Rain pattered softly on the awning as I cut into the perfectly grilled steak, the tangy mustard sauce a delightful contrast to the rich, savory meat. The simplicity of the dish, combined with the cozy ambiance, made it an unforgettable culinary moment – one I’ve been striving to recreate ever since.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if using gluten-free mustard)

Ingredients

• ½ cup water
• 2 tablespoons lemon juice
• ¼ cup Dijon mustard or ¼ cup tarragon mustard
• 25 g (approx. 1.75 tablespoons) butter
• 1 tablespoon dried tarragon
• 750 g (approx. 1.65 lbs) piece thick-cut rump steak
• Black pepper, freshly ground, to taste

Equipment Needed

• Saucepan
• Grill or Barbeque
• Serving Plate

Instructions

1. In a saucepan, combine the water, lemon juice, mustard (either Dijon or tarragon), and dried tarragon.
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and simmer for approximately 10 minutes, or until the sauce has slightly thickened.
4. While the sauce simmers, prepare your steak. Preheat your grill or barbeque to medium-high heat.
5. Grill or barbeque the rump steak to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). Remember to let the steak rest for a few minutes after cooking before slicing.
6. Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. Cut the steak very thinly against the grain. This is crucial for tenderness.
8. Arrange the thinly sliced steak artfully on a serving plate.
9. Pour the mustard sauce generously over the sliced steak.
10. Grind fresh black pepper over the steak to taste.
11. Serve immediately.

Expert Tips & Tricks

• Mustard Selection: Experiment with different mustards to find your perfect flavor profile. Dijon mustard provides a classic, sharp bite, while tarragon mustard adds a subtle anise flavor.
• Steak Doneness: Use a meat thermometer to ensure your steak is cooked to your precise liking. Remember that the internal temperature will continue to rise slightly after removing the steak from the grill.
• Slicing Technique: Cutting the steak thinly against the grain is essential for tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.
• Sauce Consistency: If the sauce is too thin, continue simmering it for a few more minutes until it reaches your desired consistency. If it becomes too thick, add a tablespoon of water at a time until it thins out.
• Resting the Steak: Don’t skip the resting period! This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent the steak loosely with foil to keep it warm while it rests.

Serving & Storage Suggestions

Serve L’entrecote immediately after preparation for the best flavor and texture. Traditionally, it is served with a generous portion of crispy french fries or potato chips. A simple green salad also makes a great accompaniment to balance the richness of the steak and sauce.

Storage: Leftover steak and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.

Reheating: To reheat, gently warm the steak in a skillet over low heat or in a microwave. Reheat the sauce separately in a saucepan over low heat. Avoid overcooking the steak, as it will become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	432 kcal	N/A
Total Fat	28g	43%
Saturated Fat	12g	61%
Cholesterol	128mg	42%
Sodium	312mg	12%
Total Carbohydrate	3g	0%
Dietary Fiber	1g	2%
Sugars	1g	N/A
Protein	40g	79%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Creamy Mustard Sauce: For a richer sauce, add a splash of heavy cream or crème fraîche to the sauce after simmering.
• Wine Reduction: Enhance the sauce by deglazing the pan with a dry red wine after cooking the steak. Let the wine reduce slightly before adding the other sauce ingredients.
• Herb Variations: Experiment with different herbs in the sauce, such as thyme, rosemary, or parsley.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Steak Cuts: While rump steak is traditional, you can also use other cuts of steak, such as sirloin, ribeye, or New York strip. Adjust cooking times accordingly.
• Mustard Variety: Explore different types of mustard beyond Dijon and tarragon, such as whole grain mustard, honey mustard, or even a spicy brown mustard.
• Vegetarian Option: Grill thick slices of portobello mushrooms and top with the mustard sauce for a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I make the mustard sauce ahead of time?
A: Yes, the mustard sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Q: What is the best way to ensure my steak is cooked to the correct doneness?
A: Use a meat thermometer to accurately measure the internal temperature of the steak. Refer to a steak doneness chart for the ideal temperatures for rare, medium-rare, medium, etc.

Q: Can I use fresh tarragon instead of dried?
A: Yes, you can use fresh tarragon. Use about 1 tablespoon of chopped fresh tarragon in place of the dried tarragon. Add it towards the end of the simmering process to preserve its flavor.

Q: What if I don’t have a grill or barbeque?
A: You can cook the steak in a skillet on the stovetop or under the broiler in your oven. Make sure to preheat the skillet or broiler before cooking the steak.

Q: What kind of mustard do you recommend?
A: Dijon mustard is a classic choice for L’entrecote, but tarragon mustard adds a lovely subtle flavor. Feel free to experiment with other types of mustard to find your preference.

Final Thoughts

L’entrecote is a testament to the beauty of simple, well-executed dishes. The combination of a perfectly grilled steak and a tangy, flavorful mustard sauce is truly irresistible. I encourage you to try this recipe and experience the delight of this classic French dish. Don’t be afraid to experiment with different mustards and herbs to create your own signature version. And be sure to share your creations and feedback! Pair it with a bold red wine for a truly unforgettable meal. Bon appétit!