This iconic dish has gone viral for a reason—perfectly cooked steak, crispy golden fries, and a sauce so secretive it’s captivated the world.
In this video, Jack dives deep into recreating the magic of L’Entrecôte, step-by-step. Learn how to achieve steak perfection, the ultimate crispy fries, and a rich, velvety sauce inspired by the Parisian classic. Whether you’re a home cook or a foodie chasing the next viral recipe, this is your chance to bring restaurant-quality dining to your table. Discover the secrets behind the dish that’s taken the internet by storm!
OUR RECIPE
Ribeye Steak
Sauce:
Chervil; a bunch
Tarragon, tbsp
Sage; 2 leaves
Basil; 2 leaves
Nutmeg; tsp
Shallots; one whole
Walnuts; 5
Butter; 250g
Capers; 5 big
Anchovy fillets; 5 big or 4 small
Lemon; 1/2 lemon
Worcestershire sauce; tsp
Mustard; tsp
Egg Yolks; 1
Frites:
Agria potatoes
METHOD
1. In a small saucepan start by cooking shallots in 1/2 of the butter. Cool the shallots till softened but brown.
2. Once cooked add in the rest of the butter then go in with the anchovies, capers, walnuts, tarragon, chervil, sage, basil and nutmeg.
3. Melt the butter down but don’t cook the herbs.
4. Once the butter has melted blitz the butter mix with a stick blender until very fine mixture is formed.
5. In large bowl whisk egg yolk, Worcestershire sauce and mustard together to form the base. While whisking slowly trickle in the green butter.
6. Once the herb mayo is made add 2/3 of the mayo back in the sauce and bring it to gentle heat
7. Serve
VIDEO CHAPTERS
00:00 – l’Entrecôte
01:23 – Preparing the Fries
01:55 – Starting the Sauce
04:09 – Cooking the Steak
04:43 – Finishing the Sauce
05:53- Fallow vs l’Entrecôte
23 Comments
Another great take on this dish by chef Andy https://www.youtube.com/watch?v=wpVHyNQWqiQ
they use alot more parsley and a bit of garlic in the sauce
I’m sad that you guys only have 909k, you are one of the best channels on here!
I felt early on like Jack didn’t really like Will, but that’s more likely just really talented and dedicated chefs getting used to video production and presenting. Keep it up; I LOVE your channel. Will also get some Sriracha and get booked in when we’re next down.
Went for the roast at Fallow last night. Absolutely incredible, best roasties I’ve had anywhere by a country mile. Top notch dirty martinis as well.
I do hope you're as tipsy as you sound. It reeks of chefs gone by, it still with the same attention to process and flavour. I did cook your tortilla and it was the best one yet. I did over caramelise the onionswich made them a bit to s eet for me. Would you season your way back or cook less. Thanks for the shows
Love this format❤
When did 'texture' become 'mouth-feel'? Something about it gives me the ick.
You guys are great and this is one of the best ones yet. So fun to watch super pros admiring other pros and then working it out with a little behind the scenes discussion of how restaurants work through big volumes of prep.
That Trims a crime against humanity.
Looks a bit crap tbh, i've made better.
Long ago was a sauté cook now a home cook this is an amazing channel
My great grandfather opened the first Texas BBQ restaurant in El Paso, Texas in 1909. He became a Texas celebrity because of his secret brisket recipe. But he almost ran into some legal trouble when the secret of his brisket recipe was divulged to the public by one of his disgruntled employees. The employee revealed that the secret was as follows: every morning at 5am my great grandpa would stick a large piece of brisket into his own rear end hole, then he would let it marinate in there until 10am, at which point he would carefully pull it out and put it into the smoker, where it would slow cook until the restaurant opened for dinner. When law enforcement found out about this they came to arrest great grandpa, but when they smelled the brisket in the smoker they couldn't resist. So instead of sending him to jail, the police officers decided to stay for dinner. Great Grandpa once said he reckoned he'd stuffed over 7000 pounds of brisket into his rear end hole in all the years he operated his famous restaurant, and he said every pound was more than worth it, because he loved serving quality food to his beloved customers.
👍
I beg you to release a knife/knife bag video. Not just what you guys are using but if you have any interns or people staging and see what steel they work with and more importantly WHY they chose what knife they use ect. Progression and care ect. Dont have to make a series ect but i bet people are curious what your using and has nothing to do with me in the market for a new 210 gyto or nakri 😏
I recently went to a steak house in Miami called Sunny’s. They have a steak sauce called Potato Butter. It’s like a bechamel consistency, but loaded with potato and beef flavor. Any idea how this was made? I’m guessing they made a bechamel with potato starch instead of flour, and added some tallow to the party. Would that work?
i'm tempted to buy a gift card and never go….just obsessed with this channel, they deserve every ounce of their success.
Need to cook those fries twice, me thinks
A French spot using loads of butter?? Unheard of
This looks just like Medium Rare in Washington D.C. Love that place, we order their sauce online.
Steak does not have to be "brought to room temp" lads come on
honestly, as a husband and dad, the amount of things I have cooked since following your channel last week, this is doing so much good for my soul!!
Classically French trained chefs . We all pretty much the same ! Say what u like ! Some earn their stripes and succeed! Some earn their stripes and just go by the wayside as undercut by fake chefs in a saturated industry! Quite sad it is.. sliding doors
"Your palate is pretty useless…" Had a good laugh.. thanks.