Here’s a steak recipe with an anchovy butter twist. Double the measurements
of the anchovy butter if you want to keep some for other recipes.

Preparation time: 35 minutes
Serving Size: 4 people


  • Sliced beetroot (to serve)
  • Watercress or rocket (to serve)
  • 2 tbsp vegetable oil (and extra for drizzling)
  • 2 tbsp thyme leaves
  • 3 pcs peeled and grated Sebago potatoes
  • 4 pcs 200 g beef scotch fillet

For anchovy butter:

  • 1 pc zested lemon juice
  • ¼ cup chopped flat-leaf parsley
  • 1 tbsp baby capers in vinegar
  • 1 tbsp wholegrain mustard
  • 4 pcs drained anchovies in oil
  • 1 pc finely chopped eschalot
  • 125 g softened unsalted butter


1. Transfer steam from the refrigerator to room temperature.

2. Combine a ½ tsp of salt flakes and grated potato. Squeeze to remove liquid
and then add thyme then mix.

3. Place the large, non-stick pan over medium to high heat. Scope a ⅓ cup of
a portion in the potato mixture on the pan. Flatten it with a spatula to 10cm
disc. Cook for 3-4 minutes on each side or until it becomes golden brown.
Line a paper towel to a plate, transfer the cooked potato mixture, and then
cover it with aluminum foil.

4. Heat a grill to high heat and add oil. Season the steak then place it on the
grill. Cook it for 12 minutes for medium-rare or until desired doneness.
Transfer the cooked steak to a tray and loosely cover it with aluminum foil,
then set it aside for 5 minutes.

5. Combine the sliced thin beetroot and watercress in a small bowl.

6. Transfer the steak to a chopping board. Then, slice it to your desired sizes.
Place the sliced steak in a platter with beetroot salad, watercress, fried, and
anchovy butter.

For anchovy butter:

1. Place all the ingredients in a blender and blend it until it is mixed. On the
baking paper, place the anchovy butter mixture then roll it like a log. Then
refrigerate it