Steak with Anchovy Butter


  • 6 filet mignon steaks, about 1/2 lb. each and at least 1” thick
  • Kosher salt and freshly ground black pepper
  • 4 table spoons olive oil

Anchovy Butter
Tip—Make this the day before, refrigerate overnight, and bring back up to room temperature before your meal for best flavor.

  • 1 and 1/2 stick of butter, softened, at room temperature
  • 6 cloves of fresh garlic, finely minced
  • 1 can of anchovies, drained and blotted dry
  • 1/3 cup fresh lemon juice
  • 1/2 cup Italian parsley, chopped finely
  • 1/2 teaspoon ground red pepper

Mix the above ingredients thoroughly.


  • Season the steaks with salt and pepper, then sauté in oil for about 4 minutes on each side for medium rare. Remove from heat and let rest five minutes.
  • Immediately before serving, top with a generous spoonful of butter mixture. The warm steak will melt it and release a lovely cloud of aroma.
Cabernet Sauvignon, Napa Valley
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