Prep 5 mins
Cook 25 mins
15/4/10 - Finally got around to trying this but served the sauce over some porterhouse steak...the recipe as is was a little tart for me so I ended up adding a splash of cream to the sauce to mellow the flavours, which worked a treat...hubby was delighted with his steak dinner.
- 1⁄2 cup water
- 2 tablespoons lemon juice
- 1⁄4 cup Dijon mustard or 1⁄4 cup tarragon mustard
- 25 g butter
- 1 tablespoon dried tarragon
- 750 g piece thick-cut rump steak
- black pepper
- Bring water, lemon juice, mustard and tarragon to boil in a saucepan. Simmer approx 10 minutes.
- Grill or Barbeque steak to your liking.
- Cut steak very thinly and arrange on a serving plate.
- Pour sauce over and grind pepper on to taste.
- Seve with a mountain of potato chips or french fries.
Very tasty! I had no tarragon, so used rosemary instead. It turned out great. I served it with sirloin steak, as that is what I had already bought.
We live in Quebec and have eaten at L'Entrecote many times. This is exactly how the sauce and steak taste in the restaurant. I've used this sauce several times even without making the steak. A good deep red wine accompanies this wonderfully - like Merlot or Brouilly. This is one of my favorite meals - thank you!
The flavour of the sauce is a nice blend. I used it to pour over some fillet steaks as I didn't have anything else in the freezer. I will make again using a larger piece of rump and do as the recipe says :) A "keeper" for me.