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Ingredients
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1 teaspoon vegetable oil, or as needed
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2 hanger steaks
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2 tablespoons minced shallot
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¼ cup dry white wine
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¼ cup beef broth
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2 anchovy fillets, chopped, or more to taste
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3 tablespoons butter
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1 tablespoon minced fresh parsley
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1 tablespoon minced fresh chervil
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1 teaspoon minced fresh thyme
Directions
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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.
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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.
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Cut steaks into thin slices across the grain; spoon sauce over slices.
Cook's 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 Facts (per serving)
370 | Calories |
26g | Fat |
2g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 370 | |
% Daily Value * | |
Total Fat 26g | 34% |
Saturated Fat 13g | 63% |
Cholesterol 96mg | 32% |
Sodium 255mg | 11% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 28g | 56% |
Vitamin C 2mg | 2% |
Calcium 19mg | 1% |
Iron 4mg | 20% |
Potassium 390mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.