The Best Steak Sauce You’ve Never Had–The Relais Sauce

  • Author: Tonja Engen



  • 124 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


  1. 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.
  2. 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.
  3. 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.