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Entrecotes Canailles (Sirloin In Cream Sauce)
4 medium shallots finely diced
2 sprigs chopped tarragon
clarified butter for cooking the steak
2 sirloin steaks
5 tbsp tarragon vinegar
1/3 cup dry white wine
1 1/2 cups heavy cream (you can add a lot less in my opinion)
4 tbsp unsalted butter
salt and pepper to taste
garnish with fresh cut chives
let’s put an old French recipe to the test this one is called entra cots Canales which is sirloin steak start by salting your beef and then cooking it in clarified butter for about 3 minutes per side or until it’s done to your liking remove your steaks from the pan then cook down your shallots for about 10 minutes before adding Teragon Teragon vinegar and white wine cook that down by 80% and then add a comical amount of heavy cream as it is the French way then just season it up with salt and pepper and finish the sauce with unsalted butter you can also add all those drippings from the rested meat to the sauce before spooning it over your steaks and finishing it with snip chives and here we go this one’s pretty good it just doesn’t need all that cream and butter you could seriously reduce it
46 Comments
If I were to make it again I would add beef reduced beef stock with less cream and butter, recipe is below if you wanna try it out.
Entrecotes Canailles (Sirloin In Cream Sauce)
4 medium shallots finely diced
2 sprigs chopped tarragon
clarified butter for cooking the steak
2 sirloin steaks
5 tbsp tarragon vinegar
1/3 cup dry white wine
1 1/2 cups heavy cream (you can add a lot less in my opinion)
4 tbsp unsalted butter
salt and pepper to taste
garnish with fresh cut chives
Central Market. I see you.
The fridge breaths a sigh of relief for today XD
I don't see the issue with the cream and butter. It's delicious and healthy. Yall who still think cream and butter is unhealthy need to do some basic research on the topic before chiming in.
Yep, looked like a lot of cream. I always follow any recipes to the letter first time. Sometimes it even looks like I knew what I was doing. Your vids really help, thanks.
I love trying your recipes Sonny, but this one probably not. I absolutely despise tarragon. I will wait for the next one❤
The cream and butter is completely necessary. "It is the French way"
Entrecôte= rib eye steak/ sirloin depending on the country
Canaille= thug
😂😂😂
Tarragon twice!!!!!
It may taste good, but it sure is unappetizing to look at.🤢
„Doesnt need all the butter and cream, you could seriously reduce it“
Welllll, then I need to cook it for such a long time that my steaks are cold again
🥁
I see myself out
A lot of rich french cuisine was originally the food of kings. Maybe they were really assassination recipes😂😂😂
Like this recipe, your French sucks.
Looks like a modified Diane. I'm in!😋
How about NO
Tarragon…….the Toilet Cleaner Herb. That Ruins any Dish…..Seafood, Poultry or Beef… It tastes like your Bathroom Spray tastes when you are Inhaling and Scrubbing
Thank you Daddy that dude can cook 😊
Looks like someone puked on your steak
So Steak au poivre without the au poivre.
I assume you’d serve it with a side, maybe potatoes. Sort of like how the best chili still needs crackers and some shredded cheese.
Fun Fact: the French have super low rates of high blood pressure and heart disease despite eating the most cream and butter of any nation. Why? They drink tons of red wine and don't drink soda pop. So no high fructose corn syrup to gum up them arteries.
I've still got that Roux Brothers book😊
You can definitely pull the sauce off with just the butter and zero cream, just careful to not reduce too much or it will break. If it does break, add a teaspoon of water at a time and stir in until it homogenizes.
do you not taste metal when you use vinegar on a carbon steel pan? Big fan of your work.
I feel like you just need a tiny amount of the sauce…then put it on your other meat the rest of the week…pork chops, chicken breast, etc.
Looks good! I however will never get over my intense dislike for tarragon! And,come to think of it,cilantro as well.
Congrats on 2mil!
Heck yeah another oldie haha
Big congratulations on reaching 2 million subscribers. You are definitely the top cooking channel on YouTube.
Please make sole meunière
You’re onto something, Roux brothers are fantastic 👍
Entrecote isn’t sirloin, it’s ribeye
I didn’t know it had a name. I cook this all the time but also add lemon. Incredible 🤌🏼
It's called what now? Entrecôte canales?
But if you reduced all the cream and butter would it be in a French cooking book?
Where’s my share 😂
I love my Escoffier cookbook
The French way = kilos of butter or liters of heavy cream. Or whenever possible, both. My arteries build up a bit of plaque if I even read a French recipe…
This was a rather surprising good listen as I have not had previous exposure to William. Whilst I disagree with almost all conclusions William draws from his propositios; as an individual with a philosophical academic bakcground, it was pleasing to here a somewhat coherent argument from a contemporary theologian. William's position is unfortunately untenable and based upon arguments that, whilst logically valid, are ultimately unsound. Regardless, this was a truly engaging listen and I would like to thank Alex and William for such content being available on this platform.
Maybe half and half would work better instead of the heavy cream?
There’s no way if I did that the vinegar and cream would emulsify. That would seize up and curdle right away
Def would try your modified version, seems so heavy in the original
Love your show!😅🎉❤
What is it with French recipes and cream 🤣
I looooove these historical recipe videos!
I have everything to make this in my garden… aside from cows. I think I’m about to have a new hobby…