Steak with Anchovy Butter

Flavoured butters are a great way to add an extra dimension to your meal. This rosemary and anchovy butter works so well with rich steak - its saltiness complimenting it perfectly.

Preparation time: 20 minutes, plus resting - Cooking time: 25 minutes - Serves: 2

½ x 650g pack charlotte potatoes, halved or quartered
2 rosemary sprigs, plus 1 tsp finely chopped leaves
3 garlic cloves, 2 peeled and bashed, 1 crushed
4 tsp olive oil
2 x 150g sirloin steaks
100g Lurpak Slightly Salted Butter, softened a little
10 anchovy fillets in olive oil, drained and roughly chopped
200g Tenderstem broccoli spears

Buy Ingredients from Waitrose Here

1. Preheat the oven to 220˚C, gas mark 7. In a roasting tin, toss the potatoes with the rosemary sprigs, bashed garlic cloves and 2 tsp oil. Season and roast for 25 minutes, tossing halfway. Take the steaks out of their packaging and set aside on kitchen paper until they reach room temperature.

2. Meanwhile, put the butter, chopped rosemary, crushed garlic and anchovies in a small food processor with a grinding of black pepper. Whizz until combined. Scrape onto cling film and roll into a cylinder about 4cm in diameter. Pop in the freezer to firm up quickly or make in advance and chill.

3. Put a heavy frying pan over a high heat. Brush the steaks all over with the remaining 2 tsp oil. Season and, using tongs to hold the steak in place, cook the fat for 1-2 minutes, then fry for 2 minutes on each side, ensuring all surfaces of the meat are thoroughly cooked. Transfer to plates to rest for 5 minutes. Top each with 2 thin slices of the anchovy butter, reserving the remainder (see Cook’s tip below). As the steaks rest, simmer the broccoli in a pan for 2-3 minutes. Drain and serve immediately with the steak and potatoes.

Cook’s tip
Freeze the leftover anchovy butter for up to 3 months and use to add flavour to grilled meat, fish or corn.

Recipe courtesy of Waitrose & Partners
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