A quick, delicious and satisfying dinner of tender scotch fillet steaks topped with anchovy butter, served with creamy mashed potatoes and a side of peppery arugula.
- 2 scotch filet steaks (about 200gm each)
- 70 ml red wine
- 60 ml olive oil
- 2 garlic cloves, finely chopped
- ***ANCHOVY BUTTER***
- 100 gm unsalted butter, coarsely chopped
- 6 anchovy fillets, finely chopped
- 3 garlic cloves, finely chopped
- 1 Tbsp finely chopped flat-leaf parsley
- 1/4 tsp dried chili flakes
- 1/4 sea salt
- Arugula (Roquette) for serving - approx. 2 cups
- 3 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- See mash recipe. Prepare according to instructions and keep warm.
- Meanwhile, combine steak, olive oil, garlic and wine in a non-reactive dish, season to taste, turn to coat, set aside.
- For the anchovy butter, combine the butter, anchovies, garlic, parsley and dry chili flakes in a bowl, season with 1/4 tsp of salt. Use your clean hands to mix all the ingredients together and combine well. Shape butter into a log and wrap tightly in baking paper or plastic wrap. Place butter in the fridge until needed but don't let it harden too much.
- Heat a large frying pan over high heat. Drain beef from marinade, add to pan and cook, turning once, until medium-rare (3-4 minutes each side). Remove steaks from pan, cover with foil and rest (5 minutes). Remove anchovy butter from fridge.
- Whisk together the extra virgin olive oil and red wine vinegar. Drizzle dressing over the arugula and toss lightly.
- Divide mash between two serving plates. Add steaks, each topped with a slice of anchovy butter. Garnish with a side of arugula and serve.