Fillet Steaks with Anchovy and Rosemary Butter Sauce Fillet Steaks with Anchovy and Rosemary Butter Sauce

Fillet Steaks with Anchovy and Rosemary Butter Sauce

A steak dish to share with the one you love.  Lean fillet steaks are cooked and served with a speedy anchovy and rosemary butter sauce and cooked tagliatelle is tossed in the sauce too.

prep time
10 mins

cook time
10 minutes

serves
2 people

Based on a 2-3cm/¾-1¼inch 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
  • Salt and freshly milled black pepper
  • 10ml/2tsp oil
  • For the Anchovy and Rosemary Butter Sauce
  • :75g/3oz unsalted butter
  • 1 shallot, peeled and finely chopped
  • 2-3 anchovy fillets in oil, drained and finely chopped
  • 15ml/1tbsp freshly chopped rosemary leaves
  • 5ml/1tsp good quality balsamic or red wine vinegar
  • 200g/7oz cooked tagliatelle, to serve

Method

Heat a large non-stick griddle pan; meanwhile place the steaks on a large plate or chopping board, season and coat with the oil on both sides.

Cook the steaks according to your preference.

Meanwhile, to prepare the sauce; heat a small non-stick pan and add the butter, shallot, anchovies and rosemary.  Cook for 2-3 minutes until the shallots are cooked and lightly golden.  Remove from the heat and stir through the balsamic vinegar or red wine.

Transfer the steaks to a warm plate and drizzle over a little of the sauce.  Toss the cooked tagliatelle in any remaining sauce from the pan and serve with the steak and seasonal vegetables.