in Italy

Entrecôte with anchovy sauce

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Ingredients for 4 servings:

  • 20 g butter
  • 2 tbsp extra virgin olive oil
  • 4 slice(s) roast beef (150 g each)
  • salt and pepper
  • 6 anchovy fillets
  • 1 lemon(s)
  • 1 bunch of parsley
  • 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Entrecôte with salsa di acciughe

Heat the butter and oil together in a pan, add the meat, and sear over high heat for 2-3 minutes on each side. Season with salt and pepper. Remove from the pan and keep warm. Drain any excess fat from the pan, add the anchovy fillets, and melt, stirring constantly. Add the lemon juice. Finely chop the parsley and peeled garlic clove, add to the sauce in the pan, and mix well. Return the meat to the pan along with any juices that have collected. Cook briefly on both sides, coating with the sauce. Transfer the meat to a warmed serving platter, spoon the sauce over it, and serve immediately. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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