Ingredients

Serves 2

Prep 10 min
Cook 15-20 min

2 beef fillets about 175g each
6 tinned anchovy fillets in oil (drained and roughly chopped)
75g butter, softened
1 clove garlic, chopped
100g small chestnut mushrooms
100g small vine tomatoes
1tbsp olive oil
1 small handful fresh basil
Salt and pepper

METHOD

Preheat the grill to medium for the vegetables. Season the steak and grill, griddle or fry. As a guide, when pan frying or griddling, a 2cm-thick steak will take just over 3 min on each side for medium rare. If grilling your steaks, preheat the grill to high and turn it down before cooking the vegetables. Mix the anchovies, butter, and garlic in a blender and season to taste. Place the mixed butter on a piece of tinfoil and roll it up to form a sausage shape. Leave this in a fridge to firm up before cutting two round slices for each steak.

Coat the mushrooms and vine tomatoes with the olive oil, place on a baking tray and season well. Grill for 7-10 mins, until sizzling and beginning to brown at the edges. Remove from the grill and stir a few basil leaves through. When serving, put the butter on top of the steak and place the mushrooms and tomatoes around the steak. The steak looks and tastes great served on a bed of lightly flavoured garlic mashed potato.

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