Steak Frites Tacos

Ingredients

• 1 packet Mission Extra Soft Original Tortillas

   

• Steak of your choice

   

• L’Entrecote sauce:

  250g unsalted butter

  2 shallots, finely chopped

  1 tbsp (5g) roughly chopped tarragon leaves, removed from stem

  2 tbsp (20g) roughly chopped flat leaf parsley

  3 sage leaves, finely chopped

  1 egg yolk

  1 tbsp Dijon mustard

  1 tsp lemon juice

  1 tsp Worcestershire sauce

  5 walnut halves, roughly chopped

  30g anchovies, roughly chopped

  1 tsp capers, roughly chopped

  Salt and black pepper to taste

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Instructions

• Step 1

  Add the butter and shallots into a medium sized saucepan over low heat. Allow the butter to melt and the shallots to cook gently for 5 minutes, or until the shallots are translucent.

• Step 2

  Add in the tarragon, parsley and sage and allow to gently simmer for another 5 minutes, then turn off the heat.

• Step 3

  Place the egg yolk, mustard, lemon juice, Worcestershire sauce, walnuts, anchovies and capers into the bowl of a food processor and briefly process on high to combine.

• Step 4

  While the motor is running, drizzle the herby butter mixture into the food processor and allow to run for another minute or until the mixture is homogenous.

• Step 5

  Pour the mixture back into the saucepan and keep warm over low heat until ready to serve.

• Step 6

  Season steak with salt and pepper. Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare or longer to your liking. Let the steak rest at room temperature for 5 minutes before slicing.

• Step 7

  Serve drizzled over sliced grilled steak in a Mission Extra Soft Original Tortilla and Mission White Corn Tortilla Strips on the side.