On my recent trip to New York, I had the pleasure of dining at Le Relais de Venise L’Entrecôte. This classic prix fixe French steakhouse was founded by Paul Gineste de Saurs in 1959 and is known as Relais de l’Entrecôte in Paris. Now run by one of his daughters, Helene Godillot, who oversees all aspects of the business, maintaining her father's legacy. This includes guarding the family secret recipe for the steak sauce.
There are many theories on what ingredients bring this savory sauce together and many have tried to duplicate the complexity. No one has replicated it perfectly, but it seems to break down into a butter and cream base with fresh herbs such as parsley or tarragon, possibly chicken livers or anchovies and spice. I think green peppercorn may be an ingredient as the sauce has a very green, earthy flavor.
The set menu starts out with a simple salad of dark, leafy greens, a dijon mustard vinaigrette and topped with walnuts. Served alongside the salad is a sliced baguette of French bread with a side of dijon mustard. As they don't serve butter, I spread some mustard on my bread while we waited for our steak. It was delicious. But as you know from my previous posts, I love mustard and savour the tangy, spicy sting of an authentic dijon. Service is handled by an exclusively female staff dressed in French maid outfits. The place is charming, if not a bit touristy, but still a fun experience. And the pricing is very reasonable at $26.95 per person.
The menu has a basic wine selection which includes the house wine that is produced at the family's Château de Saurs winery near Toulouse in South West France. I stuck with water as we had enjoyed cocktails before dinner.
The only decision on your entree needed, is how you would like your steak prepared. I chose medium as a safe bet. In French, entrecôte means a premium cut of beef used for steaks that comes from the rib area of the cow. The steak was delicious. Perfect thin slices with just the right amount of fatty goodness and swimming in the green house sauce. the steak is served up with a heaping pile of fresh pommes frites right out of the fryer. You are served half of your steak at a time to keep the plate and your fries fresh. Once the first portion is finished, our waitress brought out the second portion and more golden fries. I was too full to finish mine, but sure tried. I enjoyed the sauce, but I have to say, I think I enjoy a succulent brown pan gravy more.
After the meal, I was too full for dessert, but they looked beautiful. The tables I saw enjoying dessert around us were enjoying classic French selections like cème brûlée and profiteroles.
There are many theories on what ingredients bring this savory sauce together and many have tried to duplicate the complexity. No one has replicated it perfectly, but it seems to break down into a butter and cream base with fresh herbs such as parsley or tarragon, possibly chicken livers or anchovies and spice. I think green peppercorn may be an ingredient as the sauce has a very green, earthy flavor.
The set menu starts out with a simple salad of dark, leafy greens, a dijon mustard vinaigrette and topped with walnuts. Served alongside the salad is a sliced baguette of French bread with a side of dijon mustard. As they don't serve butter, I spread some mustard on my bread while we waited for our steak. It was delicious. But as you know from my previous posts, I love mustard and savour the tangy, spicy sting of an authentic dijon. Service is handled by an exclusively female staff dressed in French maid outfits. The place is charming, if not a bit touristy, but still a fun experience. And the pricing is very reasonable at $26.95 per person.
The menu has a basic wine selection which includes the house wine that is produced at the family's Château de Saurs winery near Toulouse in South West France. I stuck with water as we had enjoyed cocktails before dinner.
The only decision on your entree needed, is how you would like your steak prepared. I chose medium as a safe bet. In French, entrecôte means a premium cut of beef used for steaks that comes from the rib area of the cow. The steak was delicious. Perfect thin slices with just the right amount of fatty goodness and swimming in the green house sauce. the steak is served up with a heaping pile of fresh pommes frites right out of the fryer. You are served half of your steak at a time to keep the plate and your fries fresh. Once the first portion is finished, our waitress brought out the second portion and more golden fries. I was too full to finish mine, but sure tried. I enjoyed the sauce, but I have to say, I think I enjoy a succulent brown pan gravy more.
After the meal, I was too full for dessert, but they looked beautiful. The tables I saw enjoying dessert around us were enjoying classic French selections like cème brûlée and profiteroles.
