Provençal entrecôte with anchovies and fresh herbs

Ingredients for 4 servings:

• 3 500g entrecôte(s), without fat or tendons
• 200 g butter
• 15 anchovy fillets
• 1 lemon(s), juice
• 2 cloves garlic, finely chopped
• 1 tbsp leaf parsley, freshly chopped
• ½ tsp thyme
• ½ tsp lovage, freshly chopped
• 2 dashes Worcestershire sauce
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Season the entrecôtes with salt and pepper and fry them in hot butter for two to three minutes on each side. Depending on the desired doneness, you can add more browning in the oven if desired. Let them rest for a few minutes. Drain the cooked butter and gently heat the anchovy fillets in the pan until they begin to melt. Add the remaining butter, herbs, garlic, any juices released from the entrecôtes, and the lemon juice (if you only have dried herbs, halve the amount). Heat gently, but do not bring to a boil. Season with freshly ground pepper. Halve the entrecôtes into six portions, carve them, and coat with the sauce.