Parisienne Steaks Recipes

Steps:

• 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.
• 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.

Steps:

• Prepare your potatoes by scooping out small round potatoes from peeled potatoes, with the help of a potato baller, or buy the small new ones.
• Blanch the potatoes in salted boiling water for 6 to 7 minutes.
• Drain and set aside.
• Blanch the carrots in salted boiling water for 6 minutes and set them aside.
• Melt 2 Tbsp.
• of margarine in a large frying pan until it starts to foam.
• Add the steaks and cook them for 6 to 7 minutes on each side over medium high heat.
• After the steaks have been seared 3 minutes on each side, season them with salt and pepper.
• Turn the steaks over every 3 minutes during the cooking process.
• Transfer the medium rare steaks to a service platter.
• If you like your steaks medium increase the cooking time by 1 minute on each side and by another minute on each side for well done.
• While the steaks are cooking, steam your broccoli 6 minutes.
• Arrange the broccoli on the service platter.
• Heat the remaining margarine in the frying pan.
• Add the potatoes, the carrots and the small cherry tomatoes, season to taste and cook for 2-3 minutes over low heat.
• Add the vegetables to the service platter and serve.