Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips
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Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
Steak Sauce
1 shallot, diced
2 garlic cloves, grated
5 anchovy fillets
½ cup white wine
½ cup beef stock
1 tbs hot English mustard
½ cup cream
2 tbs baby capers
½ bunch dill, chopped
½ bunch chives, chopped
1 lemon, zest and juice
Steaks
4 Coles Graze Eye Fillets
Coles sea salt
Extra virgin olive oil
Artichoke Chips
2 artichokes, cleaned and thinly sliced on a mandolin
Olive oil, for frying
Sea salt
Method
In a frypan, heat a little butter and olive oil over medium heat. Cook the diced shallot until softened. Add the anchovy fillets and garlic, cooking until the anchovies melt into the oil. Pour in the white wine and cook until reduced. Stir in the beef stock, mustard, and cream, reducing the mixture until it thickens. Add the capers, dill, and chives, and keep warm.
Season the eye fillets with sea salt and a drizzle of olive oil. Heat a griddle pan until smoking hot. Cook the steaks to your desired level of doneness, then set aside to rest.
Heat oil in a saucepan to 180°C. Fry the artichoke slices in batches until golden and crispy. Drain on paper towel and season with sea salt.
Serve the steaks topped generously with the creamy anchovy sauce and a pile of crispy artichoke chips. Enjoy!
