Calling a dish the world's best might be a bit cheeky. But it is for me, because there is a high degree of "taste of memory" over it.
Recipe for the world’s best steak sandwich
Calling a dish the world’s best might be a bit bold. But to me, it is, because it has a high degree of “taste of memory.”
At the French restaurant Philippe, where I was an apprentice, we had the world’s best grill sauce called sauce Parisienne.
It’s a kind of cold bearnaise, whipped with virgin olive oil instead of clarified butter, along with coarse mustard, garlic, parsley, and shallots.
In the evenings after a long day in the kitchen, this steak sandwich was often our staff meal.
It is made with a hard-grilled thin entrecote and lots of crispy, bitter frisée salad in a baguette or focaccia bun.
The sandwich is even better when served with an ice-cold draft beer.
Servings: Portions
The world's best steak sandwich
Calling a dish the world's best might be a bit cheeky. But it is for me, because there is a high degree of "taste of memory" over it.
Ingredients
Sauce Parisienne
- 4 pcs. Pasteurized egg yolks
- 30 gram Mustard Coarse
- 30 gram Vinegar Sherry
- 91 gram Olive Oil Approximately
- 91 gram Oil Grapeseed (approximately)
- 30 gram Lemon Juice
- 3 cloves Garlic Finely chopped
- 4-5 pcs. Shallots small, peeled and finely chopped
- 5 gram Broad leaf parsley Fresh and chopped
- Coarse salt
- Pepper Freshly ground
- 4 pcs. Entrecôtes each 120 grams per piece
- 0.5 pcs. Frisée Salad 1/2 head
- 4 pcs. Buns 4 focaccia rolls or 1 baguette
- Coarse salt
- Pepper From grinder
Instructions
Mayonnaise
- Beat the egg yolks well with salt and pepper, and add the coarse mustard and sherry vinegar.
- Whisk the oils into the egg yolks in a thin stream, as you would when making mayonnaise.
- Add finely chopped garlic, finely chopped shallots, and chopped parsley.
- Season with lemon juice, salt, and pepper.
- Store in the refrigerator.
Salad
- Rinse the salad, and drain in a sieve or salad spinner.
Steak
- Grill the rib-eye steaks for 1 minute on each side on a grill or grill pan, and season with salt and pepper.
- Let them rest for a couple of minutes.Grill the halved focaccia rolls or baguettes on both sides, and slice the rib-eye steaks diagonally.
Presentation
- Arrange the slices in the bread, and add a generous amount of Sauce Parisienne on top.
- Finish with frisée salad and the top of the bread, and serve immediately.
Notes
TIP: If you replace the coarse mustard with some Dijon mustard, and the garlic and parsley with freshly chopped tarragon in your Sauce Parisienne,
you get a lovely cold bearnaise. Replace the rib-eye with grilled eggplant, grilled salmon, or slices of other red beef.
you get a lovely cold bearnaise. Replace the rib-eye with grilled eggplant, grilled salmon, or slices of other red beef.