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Categories:Viewed: 96 - Published at: 5 years ago
Ingredients
- 2 tablespoons chopped anchovy fillets in oil, drained
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- 1 stick unsalted butter, at room temperature
- 1/4 cup equal parts chopped parsley, tarragon and chives
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons canola oil
- 12 to 16 ounces top roundsliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
- Montreal steak spice, for seasoning (see Note)
Method
- In a skillet, combine the anchovies, shallot and vinegar.
- Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes.
- Mash the anchovies with a wooden spoon.
- Transfer the mixture to a small bowl and let cool to room temperature.
- Add the butter, herbs and pepper and mix well.
- Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.
- In a large cast-iron skillet, heat the canola oil until smoking.
- Season the steaks on both sides with the Montreal steak spice.
- Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare.
- Transfer the steaks to a rack set over a baking sheet.
- On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice.
- Top with a big pat of butter and serve immediately, dividing the stack at the table.
