Parisian-Style Steak Frites

4.7
(3)
2 Reviews
3 Photos

When we lived in Geneva, there was a famous restaurant that only served one thing: entrecôte. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most delicious herb butter sauce I've ever had. People literally line up out the door every night to get in — and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.

Submitted by gremlinhill
Updated on July 1, 2022
3
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
2 steaks
Jump to Nutrition Facts

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

Directions

  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. Purée sauce in the skillet with an immersion blender until smooth.

  3. 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
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.

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