Carbon Neutral Beef With Anchovy & Tarragon Butter
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Carbon Neutral Beef With Anchovy & Tarragon Butter
Recipe By Michael Weldon
Ingredients
2 Coles finest carbon neutral scotch fillets (removed from the fridge for at least an hour before cooking)
sea salt
Reduction
1 cup white wine
½ cup white wine vinegar
1 shallot, diced
¼ bunch tarragon
¼ tsp white peppercorns
pinch of salt
¾ bunch tarragon, leaves picked
¼ bunch parsley
5 anchovy fillets
200 g diced chilled butter
sea salt
Method
Combine the wine, vinegar, shallot, ¼ tarragon, white peppercorns and a pinch of salt in a saucepan and place over a medium heat. Bring to the boil then reduce to a simmer. Simmer until the liquid is cooked down by ⅔. Strain the liquid and place back into a saucepan over a medium heat.
Season the steaks generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.
Whilst the steak is resting, finish the sauce. With a stick blender, blend the herbs and anchovy into the reduction until combined. Then turn the heat on the saucepan to low and begin whisking in the butter a cube at a time. Keep mixing until all the butter is combined in the sauce. Taste and season with salt and lemon juice. Keep warm.
Carve the steak and season with salt then top with the warm sauce. Serve with a crisp lettuce salad.
