Steak Frites with Herb Glaze

Preheat a large, heavy skillet over medium-high heat by pouring in vegetable oil. Sear steaks to the desired level of doneness, taking approximately 5 minutes per side for a medium finish. To verify the internal temperature, insert an instant-read thermometer into the thickest part of the steak and check for a reading of 130 degrees F (54 degrees C). Once cooked, transfer the steaks to a plate to allow them to relax.

Next, add sliced shallots to the skillet and cook until they start to lose their crispiness, around 2 minutes. Then, pour in a glass of wine and bring the mixture to a rolling boil while using a wooden spoon to scrape up any browned residue from the bottom of the pan. Combine this with some chicken broth and anchovy paste; cook until the sauce has thickened to a suitable consistency, taking about 2-3 minutes. Remove the skillet from the heat source.

In a separate bowl, whisk together softened butter until it's smooth. Then, stir in some chopped parsley, chervil, and thyme into the sauce to infuse it with fresh flavors. Finally, use an immersion blender to puree the sauce in the skillet until it's smooth and creamy.

To serve, cut the steaks into thin slices across their grain. Spoon the rich sauce over these slices to complete your dish