Parisian-Style Steak Frites

Ingredients

• 1 teaspoon vegetable oil , or as needed
• 2 hangers steaks
• 2 tablespoons minced shallot
• 0.25 cups dry white wine
• 0.25 cups beef broth
• 2 anchovys fillets , chopped, or more to taste
• 3 tablespoons butter
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chervil
• 1 teaspoon minced fresh thyme

Instructions

1. 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. 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. 3

   Cut steaks into thin slices across the grain; spoon sauce over slices.