Faux Filets Au Beurre Danchois Steak With Anchovy Butter Recipes

STEAK WITH ANCHOVY BUTTER SAUCE

Steps:

• Step 1 Rub steaks all over with olive oil and season with salt and pepper. Let them rest for 5 minutes before cooking. Step 2 In a cast iron pan, place the steaks and grill over high heat. Let steaks sear for 2-3 minutes per side. Do not burn your steaks. Keep flipping until cooked medium rare (8 minutes). Step 3 In a small sauce pan, melt the butter over low heat. Add the chopped anchovies, garlic and chives. Slowly pour in the cream and stir until it becomes a sauce. Step 4 Top steaks with the anchovy butter sauce and garnish with more chives. Step 5 Serve with steamed vegetables or roasted potatoes.

PAN-SEARED STEAK WITH CAPER-ANCHOVY BUTTER

Steps:

• Mash the anchovy fillet into a paste on a cutting board with the side of a chef's knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste. Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper. Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

FILIPINO BEEF STEAK

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

FAUX FILETS AU BEURRE D'ANCHOIS (STEAK WITH ANCHOVY BUTTER)

Steps:

• Remove the anchovies from the cans and drain well; rinse under cold running water and pat dry.
• 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.
• Set aside.
• 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.
• Remove from steamer and keep warm.
• Pre-heat the broiler.
• Heat a large frying pan over high heat.
• 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.
• Place the steaks on a sheet pan and coat the steaks with 2/3 of the anchovy butter.
• Broil for three minutes without turning for medium rare, longer if you prefer.
• Place the steaks on a warm platter and cover.
• 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.
• Cut the steaks into thin slices.
• Add the juice from the steaks to the butter.
• Spoon half half the butter mixture over the sliced steak and toss the broccoli in the remaining butter.
• Serve immediately.

GRILLED STEAKS WITH ANCHOVY-LEMON BUTTER

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Using fork, mash first 5 ingredients in bowl until blended. Chill. Sprinkle steaks with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top with anchovy butter.

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.