Have any of you ever been to Paris and dined at the ever so popular Relais de Venise "l'entrecote"? Well lucky you because I HAVE NOT :( They actually 3 other locations in London, which I unfortunately have not been to either and another in Manchester...no dice with that one too. Man I really need to dust off my passport.
But, there is a but, luckily for me I have been to New York recently and they do have a location there. Situated in the heart of Midtown Manhattan, they try to duplicate every aspect of the original Paris location. So that's good news for all other travel deprived people such as myself.
The reason that I know about this restaurant is that Andrew has been a numerous amount of times to the London locations and would eat there once a day if he could. So during a recent trip to New York, he treated me to a night out at Relais de Venise. Their menu, steak frites, and that's it for the main dish. Now I'm not a big meat eater but I ate their steak like nobody's business. Double portions I may add. The secret, a sauce topping the meat which is a closely guarded family secret of the daughter to the founder of the original Paris location.
However...SECRET NO MORE!!! After intense googling, I came across the recipe below found on this website. I made it for my husband a few days ago and after a few minutes of him savouring the sauce, he muttered with a full mouth, "This is so damn close to the real thing and the best meal you've cooked for me in the entire 8 years we've been together." WOW...SCORE!!!
I was delighted and will definitely be making this again in the future...near future!!
Le Relais Sauce
1 tbsp olive oil
2 large shallots, sliced
3 cloves garlic, chopped
2 cups chicken stock
1 tsp pepper
2 tbsp Dijon mustard
1 bunch tarragon, leaves removed and chopped
1/4 cup white wine
4 tbsp unsalted butter
1 1/2 tbsp red wine vinegar
1 tsp anchovy paste (if you can't find this at your grocery store like me, follow this recipe)
1 tsp Worcestershire sauce
1 tsp salt
Heat olive oil in a small pot over medium heat. Saute the garlic and shallots until soft. Add the stock and simmer for a few minutes. Add the remaining ingredient, except for the butter and transfer to a food processor or blender. Puree until smooth, return to the pot on low heat and reduce for several minutes if the sauce is too thin. Stir in butter to finish.
Makes enough sauce for six to eight servings of steak.
BON APPETIT!! 4 Comments »