Steak with Anchovy sauce

serves 2

  • 3 tbsp butter
  • 4 shallots & 1 garlic clove, finely chopped
  • 6 tbsp heavy cream
  • 1 1/2 tbsp anchovy paste
  • 1 tbsp chopped fresh tarragon
  • 2 sirloin or fillet steaks (whatever is on sale and /or you enjoy)
  • 2 tsp vegetable oil
  • salt & pepper
  • parsely or tarragon for garnish
  1. Melt 2 tbsp of the butter in a saucepan and saute the shallots and garlic until they are just soft.  Stir in the cream, anchovy paste and tarragon.  Simmer gently for 10 minutes
  2. Season the steaks w/pepper.  Heat the remaining butter and oil in heavy frying pan over medium heat until it begins to brown.
  3. Add the meat and cook for about 6-8 minutes, turning once, until done to your preference (medium rare here).  Transfer steaks to warm plates, cover, and keep warm.
  4. Add 2 tbsp of water to the steak frying pan.  Stir in the anchovy sauce and cook for 1-2 minutes, stirring and scraping the bottom of the pan.  Adjust seasoning with salt & pepper if needed.  Pour over steaks, add garnish, serve with potatoes.

Try this even if you or your guest don't care for anchovies, it really doesn't taste fishy, and the overall flavor really adds to the steak.

I got this recipe from an out-of-print cookbook found in the bargain bin for five bucks at a local Borders. It's "French: delicious classic cuisine made easy" by Carole Clements & Elizabeth Wolf-Cohen. Large book, lots of great recipes and each includes multiple photos to help guide you. Two sections on desserts makes it extremely valuable.


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© Copyright 2002 Jerry Halstead.
Last update: 4/27/02; 9:01:13 AM.