When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive 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.

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Recipe Summary

prep:
20 mins
cook:
14 mins
total:
34 mins
Servings:
4
Yield:
2 steaks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Puree sauce in the skillet with an immersion blender until smooth.

  • 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

370 calories; protein 27.8g 56% DV; carbohydrates 1.5g 1% DV; fat 26.4g 41% DV; cholesterol 96.1mg 32% DV; sodium 255.4mg 10% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/14/2017
This turned out really good. As mentioned in the footnotes I used chicken broth and anchovy paste. The one change I knew I had to make to suit our taste was in the preparation of the steaks. We are a grilled steak kind of people and so I grilled them rather than pan fry. With that being said regardless of how you prepare the steaks themselves I do think they needed some seasoning. The sauce has good flavor but it wasn't quite enough. I tested this by preparing one plain as the recipe stated to do and on the other one I sprinkled some Cavenders. The one with the Cavenders was hands down better than the other. The sauce had really good flavor but keep in mind that it is a very thin sauce. Overall this is a good recipe and one that would impress guests. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2017
This turned out really good. As mentioned in the footnotes I used chicken broth and anchovy paste. The one change I knew I had to make to suit our taste was in the preparation of the steaks. We are a grilled steak kind of people and so I grilled them rather than pan fry. With that being said regardless of how you prepare the steaks themselves I do think they needed some seasoning. The sauce has good flavor but it wasn't quite enough. I tested this by preparing one plain as the recipe stated to do and on the other one I sprinkled some Cavenders. The one with the Cavenders was hands down better than the other. The sauce had really good flavor but keep in mind that it is a very thin sauce. Overall this is a good recipe and one that would impress guests. Read More
(1)
Rating: 5 stars
11/19/2019
Excellent recipe....we loved the sauce! Didn t have chervil or anchovies so left those out and still came out very good. Thank you for sharing! Read More