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 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

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2 lean fillet steaks
  • 2 teaspoons oil
  • For the Anchovy and Rosemary Butter Sauce:
  • 75g unsalted butter
  • 1 shallot, peeled and finely chopped
  • 2-3 anchovy fillets in oil, drained and finely chopped
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 teaspoon good quality balsamic or red wine vinegar
  • 200g cooked tagliatelle, to serve

Method

  1. 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.
  2. Cook the steaks according to your preference.
  3. 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.
  4. 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.