For years, I'm a fan of the sauce served on the restaurant's rib steaks (Relais de Venise or). I dreamt of uncovering the secret of this famous sauce. I was inspired by an old article from French newspaper Le Monde which gave an outline of the recipe and I prepared a sauce tasting very much like theirs: delicious…
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The secret rib steak sauce
Prep: 5mins
Cooking: 25mins
Serves 4 people
- 2 chicken livers
- fresh thyme
- 20cl whipping cream
- 2 tablespoons Dijon mustard white
- 40g butter
- salt, pepper
In a frying pan, Sauté chicken livers gently with a knob of butter and fresh thyme. Lightly brown them for 5 minutes. Then mix finely chicken livers.
In another pan, to reduce heat the cream with the mustard of Dijon for 5 minutes over medium heat and sprinkle with fresh thyme. Add the chicken livers mixed previously passed the Chinese. Leave on medium heat for 5 minutes more, stirring frequently. Attention to the evolution of the sauce, when it thickens, incorporate the butter into small pieces and farm water 5cl. Add salt, pepper.
Serve hot on nice tasty steak accompanied by fries or potato gratin.
On my photo, the sauce is brown to the restaurant where she is whiter, I think it is because I did not have mustard “white”.
They may even be better than theirs!
Thank you very much for this recipe! This is the preferred restaurant of my love so I'll try soon to make him a little surprise! I hope he will be amazed!
I can even give you an ingredient that you lack for your style steak sauce I know for sure you have the anchovies very surprising but true !!! it's a secret!!
You obviously haven’t tried the recipe yourself.
It has nothing to do with the original and there definitely is no chicken liver in the sauce.
Chicken livers taste like chicken livers ! They are over-powering and over-bearing in taste.
@ Stephanie: I would try to add a little anchovy next time
@ Peter: As a matter of fact, I did try the recipe since I wrote it myself. I am not 100% sure of the exact amount of each ingredients but I am really sure there are chicken liver in it and that it give that special “Entrecote” taste.
your recipe is the same as “Le Monde” !
what is the difference ?
other issues:
can we go to Chinese cooked chicken liver mixed ? it is not liquid and it is rather pasty.
as the sauce on the photo does not look like the restaurant sauce, yours is brown, whereas this restaurant is greener.
@ Dara: The difference, is that I tested and I tried to give quantities. But if you find better, do not hesitate to share. It does not matter that chicken livers are pasty, they délaient in the cream. For the color of the sauce, I think it is because I did not have mustard “white”.
Hello,
I just tested this recipe, I'm sorry to tell you when no case like the restaurant sauce …
welcome back,
Then I tested the recipe, sauce I put 24 hours in the fridge and it became green ! weird brown color finish. I warm up by adding more butter.
I also add a touch of curry.
finally I put too much cream and not enough butter
You also lack tarragon. ;-)