Beef with shallots, crème fraîche and anchovies

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

These succulent steaks, topped with a creamy anchovy sauce that is laced with brandy, make an ideal quick, yet quite special, supper dish.


  • 6 anchovy fillets
  • 125 ml (4 fl oz) milk
  • 1


  • Place the anchovy fillets in a small bowl and cover with the milk. Leave for 15 minutes, then drain. Discard the milk and finely chop the anchovies. Heat the oil in a large, heavy-based frying pan until it is just hazing. Add the steaks and fry for about 2 minutes on each side for medium. You may have to fry the steaks in two batches, depending on the size of the pan. Remov