STEAK HERB BUTTER
The famous entrecôte butter sauce. 
If you love steak and have traveled to France, you may have heard of the famous entrecôte butter sauce. This sumptuous sauce was invented in the 1930s at the famous Genevese brasserie Café de Paris by Mr. Boubier and was regarded as one of best butter sauces on the planet. The original recipe remains a closely guarded secret, but whispers among French chefs have inspired this recipe, which is packed with tangy and sharp flavors. Although this herb butter can be kept in the freezer, it tastes best when consumed within a few days after it’s been made.
INGREDIENTS
Serves: 4
¾ cup (170 g) unsalted butter
1 tbsp (15 ml) ketchup
1 tsp Dijon mustard
1 tbsp (10 g) finely diced shallot
2 anchovy filets (from a jar), finely chopped
4 tsp (6 g) finely chopped fresh tarragon
2 tbsp (6 g) finely chopped fresh parsley
½ clove garlic, crushed with a garlic press
1 tsp cognac
1 tsp white vermouth
1 tsp Worcestershire sauce
Few drops of Tabasco®
½ tsp salt
Pinch of ground white pepper
½ tsp sweet paprika
½ tsp curry powder
1 tsp dried herbes de Provence or Italian seasoning
MISE EN PLACE
Let the butter sit at room temperature until soft enough to spread flat effortlessly with the back of a spoon.
Method
In a small bowl, combine the ketchup, mustard, shallot, anchovies, tarragon, parsley, garlic, cognac, vermouth, Worcestershire sauce, Tabasco, salt and pepper and stir well. Let this aromatic flavoring macerate at room temperature for 15 minutes.
In a separate bowl, use a spatula to work the butter into a paste. Slowly incorporate the aromatic flavoring into the butter a little at a time, stirring gently, until the ingredients are well distributed. Spoon the butter into a log shape on a piece of plastic wrap and roll, sealing the plastic tight at both ends. Chill the butter in the fridge for at least 2 hours, but overnight is best to allow the flavors to infuse. Use sliced over steak, fish or vegetables.