Fillet of Beef with Anchovy and Garlic Butter

For a flavour-packed, ready-in-a flash supper, try Nick Wood's steak with perky anchovy butter and grilled vegetables
By Nada Saleh
Fillet of Beef with Anchovy and Garlic Butter
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the butter

  • 6 tinned tinned anchovies, in oil drained and chopped
  • 75 g butter, softened
  • 1 clove garlic, chopped

For the beef and vegetables

  • 100 g small chestnut mushrooms
  • 100 g smallvine tomatoes
  • basil
  • 1 tbsp olive oil
  • 2x175 g beef fillet
  • freshly ground salt and black pepper


1. Whiz the anchovies, butter and garlic together in a blender until smooth; season to taste.

2. Place the butter on a piece of kitchen foil and roll up to make a sausage shape. Refrigerate until firm.

3. Preheat a grill to medium. Coat the mushrooms and tomatoes with olive oil, place on a baking tray and season well. Grill for 7-10 minutes, until sizzling and beginning to brown at the edges. Remove from the grill and toss in the basil leaves.

4. Meanwhile, season the steaks and fry over a high heat for 3 minutes on each side for medium-rare, or longer (or shorter) if preferred.

5. Slice the butter into discs.

6. Serve the steaks with the vegetables arranged around and top each steak with 2 discs of anchovy butter. This dish goes well with garlicky mashed potatoes.

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