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Recipe: Entrecote Au Beurre D'anchois Steak W Anchovy Sauce
Similar Categories: Entrecote, Beurre, Danchois, Steak, Anchovy, Sauce
Serving Size : 2
3 tablespoons butter
4 shallots -- finely chopped
1 clove garlic -- crushed
6 tablespoons heavy cream
1 1/2 tablespoons anchovy paste
1 tablespoon fresh tarragon -- chopped
2 sirloin or fillet steaks (about 7-9 oz.
each)
2 teaspoons vegetable oil
salt & freshly ground pepper -- to taste
parsley or tarragon sprigs -- to garnish
sauteed potatoes -- to serve
Melt 2 tbsp. of butter in a small saucepan and saute the shallots and
garlic until they are just soft. Stir in the cream, anchovy paste and
tarragon, and simmer very gently for about 10 minutes.
Season the steaks. Heat the remaining butter with the oil in a heavy
frying pan over medium-high heat until it begins to brown.
Add the meat and cook for about 6-8 minutes, turning once, until done
as preferred (medium-rare meat will still be slightly soft when pressed,
medium meat will be springy and well-done firm). Transfer the steaks
to warmed serving plates and cover to keep warm.
Add 2 tbsp. of water to the frying pan. Stir in the anchovy sauce and
cook for 1-2 minutes, stirring and scraping the bottom of the pan. Adjust
the seasoning and pour the sauce over the meat, then garnish with
parsley or tarragon and serve with potatoes.
VARIATION: To make a tomato cream sauce to serve with the steak,
substitute 1-2 tsp. tomato paste for the anchovy paste.
3 tablespoons butter
4 shallots -- finely chopped
1 clove garlic -- crushed
6 tablespoons heavy cream
1 1/2 tablespoons anchovy paste
1 tablespoon fresh tarragon -- chopped
2 sirloin or fillet steaks (about 7-9 oz.
each)
2 teaspoons vegetable oil
salt & freshly ground pepper -- to taste
parsley or tarragon sprigs -- to garnish
sauteed potatoes -- to serve
Melt 2 tbsp. of butter in a small saucepan and saute the shallots and
garlic until they are just soft. Stir in the cream, anchovy paste and
tarragon, and simmer very gently for about 10 minutes.
Season the steaks. Heat the remaining butter with the oil in a heavy
frying pan over medium-high heat until it begins to brown.
Add the meat and cook for about 6-8 minutes, turning once, until done
as preferred (medium-rare meat will still be slightly soft when pressed,
medium meat will be springy and well-done firm). Transfer the steaks
to warmed serving plates and cover to keep warm.
Add 2 tbsp. of water to the frying pan. Stir in the anchovy sauce and
cook for 1-2 minutes, stirring and scraping the bottom of the pan. Adjust
the seasoning and pour the sauce over the meat, then garnish with
parsley or tarragon and serve with potatoes.
VARIATION: To make a tomato cream sauce to serve with the steak,
substitute 1-2 tsp. tomato paste for the anchovy paste.
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