Pepper steak with red wine and anchovy sauce
- black pepper
- 4 slices fillet steak (about 150g each)
- 1 tbsp butter
- 100ml red wine
- 1-2 anchovies (mashed)
- 1 large red chilli (finely sliced)
- 2 tbsp flat-leaf parsley leaves (chopped)
The anchovies add a divine richness to the sauce.
Method
Grind black pepper over both sides of 4 slices fillet steak (about 150g each). Heat 1 tbsp butter in a large heavy-based pan until nut-brown in colour. Fry steaks over medium heat for 2-3 minutes each side or until cooked as desired. Remove from pan and rest in a warm place. Add 100ml red wine to pan with 1-2 anchovies (mashed) and stir over medium heat, scraping residue from the base. Check seasoning. When pan juices are slightly reduced, pour over steaks and scatter over 1 large red chilli (finely sliced) and 2 tbsp flat-leaf parsley leaves (chopped). Serve with sweet potato mash.
