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Steak with anchovy butter and mustard roast potatoes


Serves: 2
timePrep time: 15 mins
timeTotal time:
Steak with anchovy butter and mustard roast potatoes
Recipe photograph by Andrew Burton

Steak with anchovy butter and mustard roast potatoes

The pepperiness of watercress pairs well with both steak and mustard in this lovely meal for two

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
467Kcal
Fat
25gr
Saturates
12gr
Carbs
28gr
Sugars
3gr
Fibre
4gr
Protein
31gr
Salt
1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 350gnewpotatoes,halved
  • 3tspoliveoil
  • ½tbspwholegrainmustard
  • 1x225gsirloinsteak,atroomtemperature
  • 25gbutter
  • 5tinnedanchovyfillets,finelychopped
  • 1x80gpackwatercress
  • ½x30gpackparsley,leavesfinelychopped

Step by step

  1. Place a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7. Parboil the potatoes for 5 minutes, then drain and toss with 2 teaspoons of the oil and the mustard. Season well, spread out on the hot baking tray and roast for 18-20 minutes.
  2. Trim the fat from the steak, rub the steak with 1 teaspoon of the oil, season and set aside. Once the potatoes have had 5 minutes in the oven, heat a dry frying pan on a high heat, add the steak and cook for 2-3 minutes each side, or to your liking. Set aside to rest on a warm plate, loosely covered with foil.
  3. Return the pan to a low heat, add the butter and anchovies. Stir to melt and heat through, scraping up any crispy bits from the base of the pan. Keep warm over a very low heat.
  4. Once cooked and crispy, tip the hot potatoes into a bowl with the watercress; toss to combine.
  5. Add the resting juices from the steak to the anchovy butter, along with the chopped parsley. Stir a little of this through the bowl of watercress and potatoes.
  6. Thinly slice the steak and divide between two plates. Drizzle with the rest of the anchovy and parsley butter and serve alongside the watercress and roasted potatoes.

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