Faux-filet au beurre rouge from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

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Notes about this recipe

  • Ro_ on October 24, 2023

    The butter was quite quick and easy to do, and delicious! The family loved it. I was making three steaks, and I halved the butter recipe but I still ended up with waaaay more butter than required for the one-slice-per-steak Anthony instructs you to add. In the end, I added some to the pan as the steak cooked as well, and more butter onto the steaks after I served. But even so, for three steaks a quarter of the recipe would have been more than sufficient.

  • Delys77 on October 31, 2011

    Simple but fabulous. Prepared with a 5 oz filet using approiximately far less of the butter. Started the steak on the stove in cast iron and finished in in the oven, to make a total of just over 2 mintues per side and 2 minutes in the oven.

  • fprincess on September 29, 2011

    I love this. This is classic French at its best and it's simple too.

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