This may sound like an unusual combination, but the anchovy adds flavour without tasting fishy.
PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40 min
CALORIES: 160 (per serving)
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- 40 g/1 1/2 oz/3 tbsp butter
- 4 shallots, finely chopped
- 1 garlic clove, crushed
- 100 ml/31/2 fl oz/6 tbsp whipping cream
- 25 ml/11/2 tbsp anchovy paste
- 15 ml/1 tbsp chopped fresh tarragon
- 2 sirloin or fillet steaks, about 200-250 g/7-9 oz each
- 10 ml/2 tsp vegetable oil
- Salt and freshly ground black pepper
- Parsley or tarragon sprigs, to garnish
- Sauteed potatoes, to serve
1 Melt 30 g/1 oz/2 tbsp of the butter in a small saucepan and fry the shallots and garlic until they are just soft. Stir in the cream, anchovy paste and tarragon, and simmer very gently for about 10 minutes.
2 Season the steaks. Heat the remaining butter with the oil in a heavy frying pan over a medium-high heat until it begins to brown.
3 Add the meat and cook for about 6-8 minutes, turning once, until done as preferred (medium-rare meat will still be slightly soft when pressed, medium meat will be springy and well-done firm.) Transfer the steaks to warmed serving plates and cover to keep warm.
4 Add 30 ml/2 tbsp of water to the frying pan. Stir in the anchovy sauce and cook for 1-2 minutes, stirring and scraping the bottom of the pan. Adjust the seasoning and pour the sauce over the meat, then garnish with parsley or tarragon and serve with potatoes.
Calories: 160 Kcal
Carbs: 2 g
Fat: 9 g
Protein: 17 g
To make a tomato cream sauce to serve with the steak, substitute 5-10 ml/1-2 tsp tomato puree for the anchovy paste.