Monday, April 11, 2016

Steak with Anchovy Sauce (Entrecote au Beurre d'Anchois)

Serves 2

2 sirloin or filet steaks (7-9 oz each)
1.5 tbsp anchovy paste
3 tbsp butter
6 tbsp heavy cream
4 shallots, finely chopped
1 garlic clove, crushed
1 tbsp chopped fresh tarragon
2 tsp EVOO
salt and pepper
parsley or tarragon sprigs for garnish

  1. In a small saucepan, melt 2 tbsp of the butter and saute the shallots and garlic until soft.
  2. Stir in the cream, anchovy paste, and tarragon, then simmer for 10 minutes.
  3. Season the steaks with salt and pepper
  4. In a frying pan over medium-high heat, melt the butter and EVOO together until they begin to brown.
  5. Add the steaks and cook for 6-8 minutes, turning once.
  6. Transfer the steaks to a serving plate, and keep warm.
  7. Add 2 tbsp of water to the frying pan, then stir in the anchovy sauce.
  8. Cook for 1-2 minutes, scraping the bottom of the pan.
  9. Adjust the seasoning of the sauce, then pour it over the meat and garnish with parsley or tarragon.

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