Oysters Rockefeller, a perennial favorite, was the inspiration for this spinach-andanise–flavored pan sauce. It can be made with or without oysters, but either way, the sauce goes well with sautéed steak.
Serves 4
INGREDIENTS
- 4 1- to 1¼-inch thick boneless steaks (6–8 ounces each)
- Salt and freshly ground black pepper
- ½ teaspoon fennel pollen or ground fennel seeds
- 2 tablespoons butter
- 4 scallions, white and light green parts separated and thinly sliced
- 2 teaspoons minced garlic
- ¼ cup Herbsaint, Pernod, Absente, or other anise-flavored liqueur
- ½ cup canned low-sodium chicken broth or a mixture of chicken broth and oyster liquor
- 2 cups cooked spinach, squeezed dry and chopped (about 2 pounds)
- ½ cup finely chopped celery leaves
- ½ cup loosely packed watercress, chopped
- 1 teaspoon chopped fresh tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
- 12–16 small oysters, shucked (optional)
- 3 tablespoons cold butter, cut into 3 pieces
- Salt and freshly ground black pepper
- Tabasco or other hot sauce
PREPARATION
- Season the steaks with salt, pepper, and the fennel pollen and sauté in the butter, following the directions for Pan-Seared Fillet Steaks. Keep warm.
- Sauce: Reduce the heat to medium, add the scallion whites to the pan, and sauté for 30 seconds. Add the garlic and sauté for 30 seconds more. Remove the pan from the heat and pour in the liqueur. Return to high heat and cook, stirring and scraping any browned bits from the bottom of the pan, until the liquid has almost evaporated. (If you are using a gas stove, the alcohol may flame; shake the pan until the flames subside.)
- Add the broth, spinach, celery leaves, watercress, and tarragon and cook, stirring, until the liquid just becomes syrupy, about 5 minutes.
- Add the parsley and scallion greens. If using the oysters, add them and cook for 1 minute, or until just plump.
- Gently stir in the butter, 1 tablespoon at a time, to produce a velvety sauce. Remove from the heat and season to taste with salt, pepper, and Tabasco.
- Spoon the sauce over the steaks and top with the fried shallots.
