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…
The secret rib steak sauce
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”.