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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the anchovies from the cans and drain well; rinse under cold running water and pat dry. | 2. Place the anchovies and the butter in a food processor or a blender and process, or mix with an immersion blender in a bowl until the anchovy butter is smooth. | 3. Set aside. | 4. Bring salted water to a boil in a steamer, place the broccoli in the top of the steamer and steam 3 to 6 minutes or until done to your taste. | 5. Remove from steamer and keep warm. | 6. Pre-heat the broiler. | 7. Heat a large frying pan over high heat. | 8. When the pan is very hot, saute the steaks about one minute one each side--the meat should be seared on the outside, raw on the inside. | 9. Place the steaks on a sheet pan and coat the steaks with 2/3 of the anchovy butter. | 10. Broil for three minutes without turning for medium rare, longer if you prefer. | 11. Place the steaks on a warm platter and cover. | 12. Place the sheet pan across two burners and, over medium high heat, melt the remaining butter, stirring and scraping to get all the fond from the pan. | 13. Cut the steaks into thin slices. | 14. Add the juice from the steaks to the butter. | 15. Spoon half half the butter mixture over the sliced steak and toss the broccoli in the remaining butter. | 16. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anchovy	2	cans		-	-	-	-
butter	12	tablespoons	unsalted unsalted	1026.0	47.141999999999996	32.058	86.4
beef tenderloin steak	3			209.95	0.0	16.6685	15.436
black pepper			ground	-	-	-	-
broccoli	3		trimmed cut	92.82	18.1272	7.6986	1.0101

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.