In February 2014, restaurateur Jason M Jones and his team visited Le Relais de l'Entrecôte in Porte Maillot, Paris, which was to become the inspiration behind his South Yarra establishment Entrecôte Parisian Steakhouse. Through countless recipe changes and taste testing, the team perfected their own version of the famous French sauce. Many say the Melbourne version is even better. Entrecôte’s signature ‘Steak frites’ of pasture fed Cape Grim Angus porterhouse comes swimming in the herbaceous butter sauce along with bottomless frites which you can dousse to your heart's desire.

THE RECIPE

Entrecôte's Signature Steak Frites with Secret Herb Butter Sauce

The dish that started it all. Our signature dish can be recreated by you, at home with the help of our Steak Seasoning, Secret Herb Butter Sauce and French Dressing.

Whilst we will never reveal the recipe for our Secret Herb Butter Sauce, we have created a guide on how you can make this dish in your kitchen at home.

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Bring sauce to room temperature at least one hour before heating.

Remove card & flatten the contents so it is evenly distributed in the pouch.

Bring a pot of water to boil.

When ready to serve, turn the pot of water off the boil.

Submerge the sauce pouch in hot water for 30 seconds.

Remove with tongs, place on a cloth.

Give the bag a massage to mix the sauce.

Open & pour into bowl, mix with a fork to ensure the sauce is combined.

Ready to serve!

Should your sauce ‘split’ from overheating, pour into a bowl and add a tablespoon of ice cold water and whisk until the sauce comes back together.

Preparing the sauce

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Serving suggestions

Enjoy it how you like, we've seen our Secret Herb Butter Sauce used to make chicken kievs and our Seasoning used on cauliflower. There are no rules, show us your creation by tagging us on Instagram!