Rib-Eye Steak with Spiced Potatoes and Mushrooms

Anchovy and rosemary butter flavour Ed Baines' mushrooms served alongside a juicy steak
By Ed Baines
Rib-Eye Steak with Spiced Potatoes and Mushrooms
  • Rating:
  • Serves: 1
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the anchovy and rosemary butter

  • 1 tin anchovy fillets
  • 4 stems rosemary, leaves only
  • 100 g butter
  • 1 lemon, juice and zest

For the mushrooms

  • 4 field mushrooms, sliced
  • 2 cloves garlic, crushed to a paste
  • 2 shallots, sliced
  • ½ tsp sugar

For the steak

  • 275 g rib-eye steaks
  • 1 tsp olive oil
  • ½ tsp celery salt

For the spiced potatoes

  • 3 medium King Edward potatoes
  • pinch of salt
  • ½ tsp chilli powder
  • olive oil, for frying
  • butter, for frying


1. For the anchovy and rosemary butter: drain the anchovies then grind them to a paste with the rosemary with a pestle and mortar or blender. Add the butter, half the lemon juice and the lemon zest and mix well to incorporate.

2. For the mushrooms: heat the anchovy and rosemary butter in a frying pan. Add the sliced mushrooms, garlic and shallots and cook gently for 15 minutes. Finish with the remaining lemon juice and the sugar. Season with salt and pepper.

3. For the steak: heat a griddle pan or frying pan over a high heat. Rub the steak with olive oil and celery salt and cook on both sides until done to your liking. Leave to one side to rest.

4. For the spiced potatoes: slice the potatoes into 5cm chunks. Cook in boiling water for 5 minutes, drain and pat dry. Sprinkle with salt and chilli powder. Heat a mixture of olive oil and butter in a large frying pan and fry the potatoes until golden. Drain on kitchen paper.

5. Serve the steak with the spiced potatoes, mushrooms and their buttery sauce and a watercress salad.

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