Alouettes sans Tetes

An interesting and unusual way to serve inexpensive steak, Alouettes sans Tetes (AH-loo-wet sawn tet) makes a good dish for a dinner party. It can be prepared early in the day and warmed in a low oven before serving. Good accompaniments are creamed or sauteed potatoes and a puree of fresh French beans.

8 slices of lean beef, each about

5-inches square and butter

8 anchovy fillets, finely chopped

2 teaspoons lemon juice

2 teaspoons chopped parsley

Cream the butter until it is soft. Add the anchovy fillets and, with a wooden spoon, beat until smooth. Mix in the lemon juice and chopped parsley.

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