Fillet of beef with anchovy and garlic butter

Method

1. Whiz the anchovies, butter and garlic together in a blender until smooth; season to taste.

2. Place the butter on a piece of kitchen foil and roll up to make a sausage shape. Refrigerate until firm.

3. Preheat a grill to medium. Coat the mushrooms and tomatoes with olive oil, place on a baking tray and season well. Grill for 7-10 minutes, until sizzling and beginning to brown at the edges. Remove from the grill and toss in the basil leaves.

4. Meanwhile, season the steaks and fry over a high heat for 3 minutes on each side for medium-rare, or longer (or shorter) if preferred.

5. Slice the butter into discs.

6. Serve the steaks with the vegetables arranged around and top each steak with 2 discs of anchovy butter. This dish goes well with garlicky mashed potatoes.

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Ingredients

For the butter

6 tinned anchovy fillets in oil, drained and chopped
75g Butter, softened
1 garlic clove, chopped

For the beef and vegetables

100g small chestnut mushrooms
100g small vine tomatoes
small handful basil leaves
1 tbsp Olive oil
2x175g beef fillets
freshly ground salt and pepper

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