Fillet Steaks with Anchovy and Rosemary Butter
prep time
10 mins
cook time
10 minutes
serves
2 people
Based on a 2-3cm/¾-1¼ inch thick steak
To Cook Rare: 3 - 4 minutes on each side
To Cook Medium: 4 - 5 minutes on each side
To Cook Well Done: 6 - 7 minutes on each side
Ingredients
- 2 lean fillet steaks
- 200g/7oz fresh or dried tagliatelle
- Salt and freshly milled black pepper
- 10ml/2tsp oil
For the Anchovy and Rosemary Butter Sauce
- 75g/3oz unsalted butter
- 1 shallot
- 2-3 anchovy fillets in oil
- 15ml/1tbsp fresh rosemary leaves
- 5ml/1tsp good quality balsamic or red wine vinegar
