Our son spent a week in Paris and London last summer with my parents—who so generously decided they wanted to take each of their grandkids on a summer trip after 8th grade. (I tried to explain I too have graduated from 8th grade). On their trip they told me about this amazing steakhouse in Paris called Le Relais de L’Entrecote. They serve steak and frites–two portions each, and a small starter salad. That’s it. And this place isn’t just for tourists. Parisians line up nighlty around the block for dinner. So the amazing part of the meal is this Relais Sauce. It’s this tangy, wine drenched green sauce. The key ingredient is Tarragon, which happens to be the only thing I can grow in my backyard. You pour the sauce over the fries as well. We reveled in our new sauce and have made it for friends and family this summer. If you’d like to skip the fries, you can drench asparagus in this sauce too.
We made homemade fries for this meal but if that’s not your thing, you can use frozen fries or even order out from a burger and fries joint. Always bring fries home and refreeze them. When ready to bake, put them in the oven at 400 for 8 minutes and they will taste perfect.Print
The Best Steak Sauce You’ve Never Had–The Relais Sauce
- 1–24 oz. beef tenderloin
- 1 Tbls. Montreal Steak seasoning
- 3 Tbls. olive oil
- 2 large shallots, sliced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 2 Tbls. Dijon mustard
- 1 bunch tarragon, leaves removed and chopped
- 1/3 cup white wine
- 1 1/2 Tbls. red wine vinegar
- 2 tsp. anchovy paste
- 1 tsp Worcestershire sauce
- 1 tsp. salt and pepper each
- 4 Tbls. unsalted butter
- Preheat oven to 400 degrees. Take beef tenderloin out of refrigerator 20-30 minutes before cooking. Coat tenderloin with 1 Tbls. olive oil. Next, rub Montreal Steak seasoning all over the steak.
- Heat remaining olive oil in a large skillet over medium-hgh heat. Sear tenderloin on all sides, 7-8 minutes total. Place tenderloin in oven and cook for 20 minutes for medium-rare. Remove and tent with tin-foil.
- While beef is cooking, heat remaining 1 Tbls. olive oil in the same pan over medium heat. Sauté the garlic and shallots until soft, 5 minutes. Add the stock and bring to a boil. Simmer for 5 minutes. Add the remaining ingredients, except the butter and mix well to combine. Transfer to a food processor or blender. Puree until smooth, return to the pan on low heat and reduce for 15 minutes. Stir in butter to finish.
Laura Johnson says
Tonja we went to Paris last summer & ate at the same place! Kate & I have been dreaming of this sauce ever since! Thank you I’m So excited to try & make it!!!
Laura, that is awesome! Enjoy!
Made the sauce – so delicious!! How long do you think it will keep in the fridge? I ended up dumping what we didn’t use out, but was wondering if it would last quite awhile or if I could even freeze it? Let me know what you think.
Yes, you can definitely keep in the fridge for up to a week. I have not frozen the sauce but think that is an option too. So glad it was delish for your family!
Cathy T. says
So happy I came upon this when looking to replicate a delicious sauce had in Montreal (not Paris). You’re right, tarragon is key. Your recipe was fabulous. I shall make it standard. I tweaked here and there as any french cook does, to suit the tastes of those at the table. Used more shallots, less garlic to appease one. But in the end it was just perfect. If you like it thicker you can add cream. It doesn’t hurt it. Again both ways are great. Also look for a good tarragon french mustard. That works well too. Mustard is the 2nd key ingredient in my opinion. Or maybe tied for 1st.
Thank you for your feedback! I’m so happy you found this recipe on my website and gave it a try. So many great flavors in this sauce and love your tweaks. Enjoy and Happy Cooking!
We just came back from Paris where we ate at Relais twice. I am obsessing over this sauce, and was so happy to find this recipe online. We will make it at our earliest convenience.
Do you have a recipe for watching the Eiffel Tower sparkle from the window while you eat this sauce with frites?
I love to hear that you are fans of the Relais sauce! I hope you enjoy the recipe–please let me know how it turns out. If only we could enjoy the Eiffel Tower at the same time.:) . We also make homemade frites and the key is to double fry.
Thanks for your note!
We just came back from Toulouse, ate at l’’entrecôte. I didn’t know what the amazing sauce was call, i’ve been googling for clues and recipes. Thank you for sharing recipe! I am looking forward to making the sauce.
You are so welcome. Let me know how it turns out!
This is absolutely delicious, and a faithful replica of the real thing (one of our favorite NYC restaurants.) However, the recipe should mention that extreme caution needs to be used when using hot liquids in a blender! the lid should be removed or vented in some way to prevent a steam pressure build up. trust me, I learned this lesson the hard way, and I’m still cleaning the tarragon out of my hair and my cabinets. Fortunately, we still had enough to enjoy.
This makes much more sauce than needed – it would be very nice to know if it freezes well.
I’m glad you enjoyed the recipe–sorry for the hot liquid accident! I think this sauce would definitely freeze well. Happy Cooking!
Thanks for the recipe. I ate at Le Relais de l’Entrecôte when in Paris at the start of the year (was staying in an AirBnB a few doors down and saw the big queue the night I arrived, then went for lunch the next day) and have been wanting to try making it ever since. I made this yesterday for the family, and everyone LOVED it – even the usually picky kids. I used tri-tip steaks from Costco, cooked sous vide for 5 hours then seared on the grill. Deep fried some frozen fries (also from Costco) and also made some sweet potato fries from scratch for the nightshade intolerant eater in the family.
I’m so glad you loved the sauce and your family did too. I would have loved to try your tri-tip sous vide steaks with this!
Lyn Hall says
This sauce is amazing just like the restaurant, thank you.
I’m so glad you enjoyed it! Happy Cooking!
Best recipe ever! Brings back the best memories from a childhood trip and the engagement trip my now wife and I took to Paris. Thank you!!
I’m so thrilled you liked the recipe and I love that it brought back great memories!
I am very excited to make this but am curious how much tarragon is a “bunch” what I am seeing online is 2 ounces but I am not sure if thats what you meant here.
Yes, anywhere from 2-3 ounces. I hope you enjoy!
How did you come up with and/or find this recipe? I have been keeping an eye out for the recipe for this sauce for YEARS – since 2006 when I lived in Paris! Every once in a while, it pops into my head and I Google, but without success till now – 14 years later. I am so excited to give your recipe a try and see if it does, indeed, replicate the Relais secret green sauce. Thank you for finding or figuring this recipe out somehow and sharing it with the world!
I did a lot of searching too and found the general ingredients and then experimented a lot. I hope this recipe comes close and you enjoy the memories of Paris. Love that you lived there for awhile!
Anabell Jozkowski says
I would like to make this recipe but what is Montreal steak seasoning ?
It is a seasoning you can find at most groceries stores. If you want to season with salt and pepper that is perfectly fine too!
Hi I live in Ireland and it would be impossible to get Montreal Steak seasoning could you recommend some other seasoning to use please. I also have eaten in this Restaurant in Paris a few nights and would love to have the recipe.
You can simply use salt and pepper and a little garlic seasoning and it will still taste great!
I can’t wait to try this..spent many years flying from US TO PARIS..always ate at LEZNTRECOTE.THANK YOU
I hope you enjoy the recipe! Thanks for sharing!
Can u please help me. I am not sure which type of shallots u use. I found different looking ones on the Internet. Are the ones u used look like green spring onions?
No they look like very small onions (fit in the palm of your hand. They have the same color of skin as a regular onion.
I hope that helps!
Great stuff i often ate at the relais both in Paris and London will try to make it. One question the 24oz tenderloin is for just one person? Seems a lot
It is 4–6oz. servings. Enjoy!