In a bowl, mix the sugar, vinegar and a little salt, add the mint. Rub mixture into the meat. The remaining mass, add 1 tbsp. a spoonful of water and let it brew. Then lightly fry in butter onions peeled and finely chopped anchovies. Pour in the chicken broth, add a bundle tied with string stems of herbs, bring to a boil and simmer for about 10 minutes, until the onion is soft. Now you can get the stems, and instead pour the peas and lettuce, cut lengthwise into two halves. Stir, cook about 2 minutes more, gradually adding the leaves of parsley and tarragon.
Meanwhile, salt and pepper steaks, rub them in olive oil and fry, starting with the fatty edge. On each side should be 3-4 minutes.