L’Entrecote Paris Steak Sauce (Copycat Recipe)
This home-kitchen version pairs seared steak and fries with a savory butter sauce flavored with shallot, anchovy, Dijon, curry, Worcestershire, parsley, and chives. It is a copycat, not a verified version of the restaurant’s proprietary recipe. Make the sauce in the steak pan, then whisk in cold butter off the heat for a smooth finish.
When dinner needs to feel special but you do not want a sink full of pans, steak with a quick pan sauce is a useful option. The sauce comes together while the steak rests, and the browned bits left in the pan add flavor without extra equipment.
The flavor is savory, gently tangy, and aromatic, with a mild curry note. Anchovy adds depth rather than a strong fish taste. You can adjust the herbs or mustard, but keep the butter and gentle heat in place for a sauce that coats the steak instead of turning greasy.
Material Setup & Prep
A little setup helps this meal move smoothly: season and dry the steak first, mince the aromatics, and cut the butter into cubes before you heat the pan. Use a heavy pan for searing and a stainless steel or enameled pan for the sauce if you are not using the steak pan.
For the steak and sauce, you’ll need:
- 700–900 g (about 1½–2 lb) beef steak, one large steak or several smaller ones
- Salt and black pepper
- 1 tbsp refined avocado or refined canola oil
- 1 small shallot, finely minced
- 1 anchovy fillet, finely minced
- 1 tsp Dijon mustard
- ½ tsp curry powder
- 1 tsp Worcestershire sauce
- 2 tbsp water or unsalted stock
- 100 g (7 tbsp) cold unsalted butter, cut into cubes
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
Choose a heavy 26–30 cm (10–12 in) stainless steel, carbon-steel, or cast-iron pan for the steak. It gives the meat room to brown. If your steak is large, cook it in batches or use a larger pan rather than crowding it. Crowding can cool the pan and make browning less even.
A refined oil is a better choice for a hard sear than butter alone. Refined avocado oil often has a smoke point around 250–270°C (480–520°F), while refined canola oil is commonly around 200–230°C (400–450°F). These ranges vary by product and processing, so check the label when available. If the oil smokes heavily, lower the heat.
A nonstick pan is not the best tool for this high-heat method. Typical PTFE cookware guidance says not to exceed 260°C (500°F), and the pan maker may set a lower limit. Do not preheat an empty nonstick pan on high. For the sauce, stainless steel or enameled cookware is a practical choice; a nonabrasive utensil can help protect the surface.
Set everything near the stove before cooking. Pat the steak dry with paper towels, then season it with salt and pepper. Drying helps the surface brown, while having the shallot, anchovy, measured liquids, butter, and herbs ready keeps the sauce from waiting on you.
Steak, Sauce & Deglazing Technique
The key steps are to brown the steak, rest it, and use the flavorful pan residue to start the sauce. “Fond” means the browned bits left in a pan after searing. Deglazing means adding liquid to loosen those bits so they become part of the sauce.
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Heat the pan. Set the heavy pan over medium to medium-high heat for about 3–5 minutes, then add the oil. Treat the timing as a guide, not a guarantee: burners and pans heat at different rates. The oil should look fluid and shimmer; if it smokes hard, reduce the heat.
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Sear the steak. Lay the steak in the pan away from you. Let it brown without moving it, then turn it and continue cooking. There is no single reliable cook time for every steak: thickness, starting temperature, pan, and burner all matter. Use a probe thermometer in the thickest part to check doneness.
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Rest safely. For a whole beef steak, USDA consumer guidance recommends an internal temperature of 63°C (145°F), followed by a 3-minute rest. Rest the steak at least that long before slicing. If you cook to a different doneness, use a thermometer and make an informed choice; color alone is not a reliable temperature check.
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Start the sauce. Keep the browned bits in the pan. Lower the heat, add the shallot, and cook briefly until it softens. Stir in the minced anchovy and curry powder until fragrant. Add the water or stock and scrape up the fond with a wooden or other suitable utensil.
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Add the flavorings. Whisk in the Dijon mustard and Worcestershire sauce. Let the liquid reduce only slightly if it seems very thin; keep the heat low so it does not boil away before the butter goes in. The anchovy should blend into the sauce, leaving savory depth rather than a distinct fish flavor.
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Finish with butter. Take the pan off the heat. Whisk in the cold butter a few cubes at a time, adding more as each batch melts into the sauce. Stir in the parsley and chives. The sauce should look glossy and lightly thickened.
| What you notice | Likely cause | What to do |
|---|---|---|
| Oil smokes before the steak goes in | Pan is too hot or the oil is smoking | Lower the heat; use oil suited to searing |
| Steak steams and releases liquid | Pan is crowded or the surface was wet | Cook in batches and pat the steak dry |
| Sauce looks greasy or separates | It got too hot after adding butter | Remove from heat and whisk in 1 tsp cool water |
| Sauce is too thick | Too much liquid reduced or butter cooled | Whisk in water or stock, 1 tsp at a time |
| Sauce tastes too sharp or salty | Mustard, Worcestershire, or seasoning is strong | Add a small amount of water or unsalted stock |
Keep the sauce around 55–70°C (130–160°F) while you finish it. This is a practical range for keeping the butter blended, not a food-safety step. Do not boil the sauce after adding the butter: boiling can split the emulsion, leaving watery liquid and greasy butter. If it separates, take it off the heat and whisk in a teaspoon of cool water.
Cleaning & Seasoning Care
Cleaning is easier once the pan has cooled enough to handle safely. Do not pour cold water into a hot cast-iron, carbon-steel, or stainless steel pan: sudden temperature change can warp cookware and cause splashing. Let the pan cool, then loosen the fond with warm water and a nonabrasive utensil.
For stainless steel or enamel, wash with warm, soapy water and a soft sponge. If browned bits remain, soak the pan briefly before washing rather than scraping hard with a sharp tool. Follow the maker’s care directions, especially for enameled surfaces.
Cast iron and carbon steel need slightly different care. After washing, dry them well; follow the pan maker’s guidance on maintaining or restoring the cooking surface. Avoid leaving these pans wet, which can encourage rust. Do not use aerosol cooking spray on nonstick cookware: its propellants and additives can leave stubborn residue, and the coating should not be overheated.
If you made the sauce in a separate pan, wash it with the same gentle approach. Keeping the sauce pan free of stuck-on butter is easier if you rinse it soon after serving, once it has cooled.
Serving & Dining Presentation
Serve the steak whole or slice it across the grain, which means cutting across the direction of the visible muscle fibers. Spoon the warm sauce over the meat or serve it alongside so each person can choose how much to add. Fries are the classic-style partner for this meal and work well for dipping.
For a weeknight, use frozen fries cooked according to their package directions, or prepare another simple side while the steak rests. Keep the sauce warm over very low heat or in a warm serving bowl, but do not let it simmer. If it thickens while waiting, whisk in a teaspoon of water.
| Cooking situation | Practical adjustment | Keep in mind |
|---|---|---|
| One thick steak for two | Sear in a 26–30 cm pan, then check the center with a probe | Cook time depends on thickness and heat |
| Several smaller steaks | Sear in batches if they crowd the pan | A crowded pan may brown less well |
| No anchovy on hand | Leave it out rather than adding extra salt | The sauce will have less savory depth |
| Sauce made in a separate pan | Deglaze the steak pan, then transfer the liquid to stainless or enamel | Keep the butter finish off the boil |
This sauce is best served soon after it is made because its smooth texture depends on butter staying blended with the liquid. If you need to pause, take it off the heat and warm it gently while whisking before serving. Do not reheat it to a boil.
Frequently Asked Questions
Is this the restaurant’s exact sauce recipe?
No. This is a home-kitchen copycat based on a savory butter sauce with herbs, mustard, anchovy, curry, and Worcestershire. It is not a verified reproduction of the restaurant’s proprietary recipe.
Does the sauce taste strongly of anchovy?
Usually, one finely minced anchovy blends into the sauce and adds savory depth. If you are sensitive to anchovy flavor, leave it out; the sauce will still work, though it may taste less rich.
Can I make the sauce without the steak pan?
Yes. Soften the shallot in a small stainless steel or enameled pan, then add the anchovy, curry powder, and liquid. You will miss the steak pan’s browned bits, but the butter and seasonings still make a flavorful sauce.
Why did my butter sauce split?
It likely got too hot after the butter was added. Take it off the heat and whisk in 1 teaspoon of cool water. Add another teaspoon only if needed, whisking until the sauce looks smooth again.
Can I use salted butter?
Yes, but the sauce may taste saltier, especially if you also season the steak and use Worcestershire. Use unsalted stock or water, and taste before adding more salt.
Can I prepare the sauce ahead?
It is easiest to make just before serving. The butter-based sauce may separate as it cools, so avoid making it far ahead. If you do make it early, rewarm gently while whisking and do not let it boil.
What steak temperature should I use?
For a whole beef steak, USDA consumer guidance recommends 63°C (145°F) inside, followed by a 3-minute rest. Check the thickest part with a probe thermometer; thickness and cooking time vary.
What should I serve with the sauce?
Fries are a natural pairing. You can also serve the steak with a simple green vegetable or salad. Keep sides easy so the steak and freshly made sauce can be served while warm.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
