Herb Sauce for Steak

Sometimes, you just want a steak, particularly if you are a boy.  So on days when I am feeling particularly accommodating and ask my kids what they feel like having for dinner—I’m prepared to hear their answer—which half the time will be “steak.”

One day, wanting to cook a little, instead of just having my husband (and Sauce & Sensibility photographer extraordinaire!) do the honors on the grill…I decided to try something different.  It came from a recipe card in my mother’s old recipe box (in which I have found a lot of treasure…).  It smelled wonderful while cooking, and tasted even better.  My sons loved the salty, tangy, fresh taste of it, even though it looked a bit “green” for their still-developing culinary eyes.  Serve this over your favorite grilled or pan-fried steak.  I did it here with sliced New York strip—patted dry, lightly coated with coarsely ground black pepper and simply grilled.  If you go the pan route, use the same pan that you fry the steak in and the sauce will be enhanced by the pan juices.

Herb Sauce for Steak

Preparation Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

¼ cup dry white wine
¼ cup beef broth
2 tablespoons minced shallots
4 anchovy fillets, chopped
3 tablespoons unsalted butter
2 tablespoons fresh green herbs, chopped (just parsley is fine or any mixture that you like will work—of parsley, thyme, chervil, chives or anything else that you have)

Preparation:

Pour the wine into a small saucepan.  Add the broth, shallots, and anchovies, bring the mixture to a boil and then simmer until the mixture reduces to a few syrupy spoonfuls. Remove from heat.  Whisk in the butter 1 tablespoon at a time.  Stir in the chopped herbs, taste to correct the seasoning with salt or pepper, and serve immediately with sliced steak.