Steak with Anchovy Sauce Recipe (Entrecote an Beurre d’Anchois)

This may sound like an unusual combination, but the anchovy adds flavour without tasting fishy.

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INGREDIENTS

• 40 g/1 1/2 oz/3 tbsp butter
• 4 shallots, finely chopped
• 1 garlic clove, crushed
• 100 ml/31/2 fl oz/6 tbsp whipping cream
• 25 ml/11/2 tbsp anchovy paste
• 15 ml/1 tbsp chopped fresh tarragon
• 2 sirloin or fillet steaks, about 200-250 g/7-9 oz each
• 10 ml/2 tsp vegetable oil
• Salt and freshly ground black pepper
• Parsley or tarragon sprigs, to garnish
• Sauteed potatoes, to serve

INSTRUCTIONS

1 Melt 30 g/1 oz/2 tbsp of the butter in a small saucepan and fry 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.

2 Season the steaks. Heat the remaining butter with the oil in a heavy frying pan over a medium-high heat until it begins to brown.

3 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.

4 Add 30 ml/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.

NUTRITION FACTS

Calories: 160 Kcal
Carbs: 2 g
Fat: 9 g
Protein: 17 g

VARIATION

To make a tomato cream sauce to serve with the steak, substitute 5-10 ml/1-2 tsp tomato puree for the anchovy paste.