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
- 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.