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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 14 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. Puree sauce in the skillet with an immersion blender until smooth. | 3. Cut steaks into thin slices across the grain; spoon sauce over slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
hanger steak	2			806.9352	0.0	179.5204	4.5333
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
white wine	1/4	cup		-	-	-	-
beef broth	1/4	cup		4.2	0.024	0.684	0.132
anchovy fillet	2		chopped	806.9352	0.0	179.5204	4.5333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
chervil	1	tablespoon	minced	4.503	0.9329	0.4408	0.0741
thyme	1	teaspoon	minced	0.8079999999999999	0.1956	0.0445	0.0134

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