Kids adore the dirt. can be created in two tiny flower pots or a big flower pot.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 2 steaks |
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.
- 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 Facts
| Calories | 370 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 13 g |
| Sodium | 255 mg |
| Sugars | 0 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe….we loved the sauce! Didn’t have chervil or anchovies so left those out and still came out very good. Thank you for sharing!
This turned out really good. As mentioned in the footnotes, I used chicken broth and anchovy paste. The one change I knew I had to make to suit our taste was in the preparation of the steaks. We are a grilled steak kind of people and so I grilled them rather than pan fry. With that being said, regardless of how you prepare the steaks themselves, I do think they needed some seasoning. The sauce has good flavor but it wasn’t quite enough. I tested this by preparing one plain as the recipe stated to do and on the other one I sprinkled some Cavenders. The one with the Cavenders was hands down better than the other. The sauce had really good flavor but keep in mind that it is a very thin sauce. Overall this is a good recipe and one that would impress guests.