20 April 2010

Cooking School Provence

OK, I know you think I don't need another French cookbook, but you would be wrong. Gui Gedda is thought to be the father of Provencal cooking and when he puts together a cookbook, well , it is a must have. Cooking School Provence is a distillation of Gedda's classic recipes he serves up in his school in Provence.

He delicately explains how to make actual, real Tomatoes Provençal and his Tarte Tropézienne is a thing of beauty. Often with French cooking, there is the desire to be rather quaint and frilly, but if you have a meat and potatoes eater in your house, try this recipe.

Steak with Anchovy Butter

Anchovy Butter:

1/2 dry shallot, finely chopped
1 tablespoon (15 mL) chopped flat-leaf parsley
1 garlic clove, crushed
2 anchovy fillets in oil, drained
1 teaspoon (5 mL) brandy
4 tablespoons (60 mL) soft, unsalted butter
Salt and freshly ground pepper


2 tender beef steaks (filet mignon or strip loin), each
6 ounces (175 g)
Sea salt and freshly ground pepper
1 tablespoon (15 mL) olive oil

Make anchovy butter by blending the shallot, parsley, garlic, anchovies and brandy in a food processor, either one with a small bowl or the hand-held type placed in a small bowl. When you have a coarse purée, add butter and blend in. Season to taste with salt and pepper. Set aside.

Sprinkle steaks with salt and pepper.

Heat oil in a heavy frying pan over medium-high heat and cook steaks for 11/2 to

3 minutes a side, depending on desired degree of doneness. Transfer steaks to a platter and keep warm. Wipe pan clean with paper towels and add the anchovy butter, cooking just until melted, then spoon or pour over the steaks. Season with pepper and serve.

Now you can have your steak and be French, too.

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