Name: Scotch fillet steak with anchovy butter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 gram cold butter, chopped coarsely; 1 teaspoon smoked paprika; 3 drained anchovy fillets; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 4 beef scotch fillet steaks (800g); 2 tablespoon olive oil; 350 gram watercress, trimmed; 2/3 cup (180g) drained chargrilled capsicum strips

Ingredients

100 gram cold butter, chopped coarsely

1 teaspoon smoked paprika

3 drained anchovy fillets

1 tablespoon finely chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

4 beef scotch fillet steaks (800g)

2 tablespoon olive oil

350 gram watercress, trimmed

2/3 cup (180g) drained chargrilled capsicum strips

Method

1.Process butter, paprika, anchovies, parsley, rind and half the juice until combined. Transfer butter mixture onto a piece of plastic wrap; shape into log, roll tightly. Freeze until ready to use.

2.Heat an oiled grill plate (or grill pan or barbecue). Rub beef with half the oil; season. Cook beef, over medium-high heat, for 4 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes.

3.Meanwhile, place watercress and capsicum in a large bowl with juice and remaining oil; toss gently to combine. Season to taste.

4.Serve beef topped with a slice of anchovy butter, and watercress salad on the side.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%