Parisian-Style Steak Frites
During our time in Geneva, there was a renowned restaurant that specialized in one dish: entrecôte, also known as steak-frites. This dish features thinly sliced hanger steak cooked to perfection and smothered in a delectable herb butter sauce. The restaurant consistently drew long queues every evening, and it's not hard to understand why. After experimenting with various bloggers' attempts to recreate the sauce, some of which included chicken livers, we finally came up with a combination that closely resembled our memory of the experience. Serve with crispy shoestring fries for the complete experience.
Ingredients
- 1 teaspoon vegetable oil, or as needed
- 2 hanger steaks
- 2 tablespoons minced shallot
- ¼ cup dry white wine
- ¼ cup beef broth
- 2 anchovy fillets, chopped, or more to taste
- 3 tablespoons butter
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chervil
- 1 teaspoon minced fresh thyme
Instructions
- Heat vegetable oil in a heavy skillet over medium-high heat. 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). Transfer steaks to a plate to rest.
- Place shallots in the skillet and cook until beginning to soften, about 2 minutes. 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. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat, whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
- Cut steaks into thin slices across the grain, spoon sauce over slices.
Notes
- Chicken broth may be substituted for the beef broth, if desired. I prefer homemade broth for this recipe.
- Anchovy paste can be substituted for anchovy fillets, if desired.
Nutrition
Calories: 370kcalCarbohydrates: 2gProtein: 28gFat: 26gSaturated Fat: 13gCholesterol: 96mgSodium: 255mgPotassium: 390mgVitamin C: 2mgCalcium: 19mgIron: 4mg
Tried this recipe?Let us know how it was!