Parisian-Style Steak Frites
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Shallot (minced)1 cup
White Wine (dry)1 cup
Beef Broth3 tbsps
Butter1 tbsp
Parsley (minced fresh)1 tbsp
Chervil (minced fresh)1 tsp
Thyme (minced fresh)Directions:
1
Heat vegetable oil in a heavy skillet over medium-high heat
2
Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)
3
Transfer steaks to a plate to rest
4
Place shallots in the skillet and cook until beginning to soften, about 2 minutes
5
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
6
Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes
7
Remove skillet from heat; whisk butter in gradually
8
Stir parsley, chervil, and thyme into the sauce
9
Puree sauce in the skillet with an immersion blender until smooth
10
Cut steaks into thin slices across the grain; spoon sauce over slices