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Steak with Curried Shallot-Butter Sauce

Steak with Curried Shallot-Butter Sauce

By Hisham Ali HassanJune 21, 2024

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

In Paris, Le Relais de Venise L’Entrecôte is a cult-favorite restaurant. The only savory item on their menu is steak frites, which is served with a salad, and they offer a refill when you finish. Their sauce recipe remains a closely guarded secret, but we’ve used its flavor profile as loose inspiration for this easy yet elegant dinner. Dijon adds acidity and brightness, and helps the sauce emulsify to stay silky-smooth. We also include French-style vadouvan curry powder. Its savory-sweet notes pair perfectly with white wine, shallots and butter, but any curry powder will work.

Ingredients
  • 2

    1-pound beef strip steaks OR ribeye steaks

  • Kosher salt and ground black pepper

  • 1

    teaspoon neutral oil

  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    medium shallot, minced

  • 1

    teaspoon vadouvan (see headnote) OR curry powder

  • ½

    cup dry white wine

  • 1

    tablespoon Dijon mustard

Step 1

Season the steaks with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on both sides and the centers reach 120°F for medium-rare, 10 to 12 minutes, flipping the steaks once halfway through. Transfer to a platter. To the now-empty pan, add 2 tablespoons butter, the shallot and vadouvan. Cook over medium, stirring, until the shallot has softened, 1 to 2 minutes. Add the wine, mustard and 2 tablespoons water. Cook, whisking, until reduced by half, about 3 minutes, then add another 2 tablespoons water. Off heat, whisk in the remaining 2 tablespoons butter and the accumulated steak juices. Taste and season with salt and pepper. Slice the steaks, return to the platter and pour the sauce over them.

Step 2

Optional garnish: Finely chopped fresh chives OR tarragon