INGREDIENTS
Herb Sauce
- 1/4# Butter
- 1 tsp Capers
- 1ea Anchovy filet
- ½ Shallot, chopped
- ½ cup Basil leaves
- ½ cup Parsley
- ½ Lemon juice
- 2 tbsp White wine vinegar
- 2 tbsp Dijon mustard
- 2ea Egg yolks
Potatoes
- 15-20 Fingerling or mable potatoes
- ¼ cup Olive oil
- 2 Sprigs rosemary
- Salt
To Serve
- 8oz steak, Filet or any other steak you like
- 4 tbsp herb sauce
- 10-15 Sauteed potatoes
Steak w/ Herb Sauce & Potatoes
Ludo à la Maison Season 12 Episode 4: Steak w/ Herb Sauce & Potatoes
INSTRUCTIONS:
For the herb sauce
- Melt the butter and add to a blender with the capers, anchovies, shallots and herbs to a blender and blend on.
- Whisk the egg yolk, mustard, vinegar and lemon juice and cook over a double boiler, whisking constantly until the egg is cooked.
- Add to the blender with the herbs and blend until smooth.
- Add back to the pot and hold it hot.
For the potatoes
- Heat the oil in a large pan over high heat and add the rosemary.
- Sear the potatoes in the oil until they have nice color and season with salt.
- Turn the heat to low and cover with a lid.
- Continue to cook until soft and creamy. About 20-25 minutes.
To Serve
- Sear the steak on both sides to form a nice crust.
- Put in the oven and cook to your desired temperature then rest for at least 5 minutes.
- Serve with the warm sauce over the top and the potatoes on the side.
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