Best Steak Frites Sandwich - Ever

Sauce

1. Melt about ¼ of the butter in a saucepan over low heat and add the shallot - cook until just softened and translucent - not browned
2. Add the remaining butter to the saucepan, and when melted removed from heat and put in the tarragon, parsley, basil, anchovies, capers, walnuts, nutmeg and pepper – hand blend until smooth
3. In a separate bowl, whisk the egg yolk, mustard, Worcestershire and lemon juice until smooth
4. Slowly pour the butter mixture into the egg mixture, and beat until smooth, thick consistency (like a slightly thinner mayo)
5. Put about 2/3 of this into a saucepan over medium/low heat and stir tunil it starts to get a bit oily on top - remove from the heat
6. Wait 30 seconds, then combine the heated & unheated sauces together for one final whisking or beating to combine
7. Use!!

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Steak

1. Remove steak from fridge about 45 minutes before cooking
2. Season with salt & pepper, and cook - really any way you'd like until medium rare.If using a pan, add the butter and start basting when the steak is about 125 degrees, then pull it at 130 - let rest 10 minutes and slice
3. Slice baguettes horizontally, top with steak, fries, the sauce l’Entrecote and top baguette

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