Awesomesauce

A few years ago, my son and I were in Paris, vowing never to go to the same restaurant twice.  Until we came upon le Relais de l'Entrecôte.  We were a little confused at first, as I think we skipped the queue through a side door and just sat down at an empty table.  I assumed the waitress had mistaken us for another table when she came up and only asked how we wanted our steak cooked.  And then I realized - all they cook are steaks.  And french fries.  Steak frites.

But it wasn't just the steak frites.  It was the sauce.  Oh, the sauce.  With the steak.  And the fries.  We found our selves eating every last scrap of food just to sop up the last bit of sauce on the plate.  We nearly licked our plates...

So, you can't get the sauce.  Or find a recipe for the sauce.  Many people have guessed at the sauce ingredients. This isn't the sauce, but it is a good sauce.  I dare say, even a very good sauce.

Recipe:  A very respectable sauce

1 teaspoon olive oil
1 small shallot chopped
4 cloves garlic chopped
1/2 cup sliced mushrooms (gourmet mix) chopped
2 tablespoons flour
1 1/2 tablespoons butter
1 handful fresh tarragon leaves
2 1/2 cups beef or veal stock
1/2 cup vegetable stock
2 tablespoons apple cider or red wine vinegar
1/2 cup white wine
1 tablespoon dijon or peppercorn dijon mustard
a few shakes of worcestershire sauce
salt & pepper

Heat a pan over high heat and add oil.  Sauté the shallot and garlic, add the mushrooms and some salt.  If they start to stick, throw in a shot of stock.

After a couple of minutes add the flour and the butter and sauté until the shallots, garlic and mushrooms are coated and the butter is incorporated.

Add the stocks and wine and whisk until it is smooth.  Add the vinegar, mustard, worcestershire.  Place the tarragon in a food processor and pour the sauce in over top.  Process about a minute.  Return to the pan, simmer and reduce for 20 - 30 minutes.  You probably do not need to add any salt at this point, but maybe a bit of pepper.  

Voila!

Magnifique!