Entrecote with Olives and Anchovy Butter

Ingredients

• 4 slices of Entrecôte (about 200 g)
• Salt
• Pepper
• 1 Tbsp clarified butter
• 100 g green olives (pitted)
• 1 Shallot
• 4 anchovy fillets
• 1 tbsp capers
• 3 sprigs parsley
• 1 pinch lemon zest
• 60 g soft butter

Instructions

1. 1.

   Preheat the oven to 140°C with fan and top heat.

2. 2.

   Rinse the steaks, pat dry, season with salt and pepper. Sear both sides in hot clarified butter until browned, then place in a baking dish.

3. 3.

   Slice olives into thin strips. Peel and finely chop shallot. Pat anchovy fillets dry and finely chop them along with capers. Rinse parsley, shake dry, pluck leaves and finely chop. Mix olives, shallot, anchovies, capers and lemon zest into the soft butter. Season with salt and pepper and spread over the steaks.

4. 4.

   Bake in the oven for 6-12 minutes (longer or shorter depending on desired doneness).