Aged beef with grilled vegetable salad an anchovy butter
Neil Perry
Aged beef with grilled vegetable salad an anchovy butter
Serves 6Ingredients
Anchovy Butter
3 large anchovy fillets1/2 cup butter softened
Mash the anchovy fillets in a mortar (there should be about 3 tablespoons), beat them into the butter, and keep on beating until butter and anchovies form a smooth paste. Put on foil and wrap up like a sausage. Refrigerate until needed.
Beef
Ingredients
2x 600 g slices beef rump , about 4 to 5 cm thick
olive oil
sea salt and freshly ground pepper
300 g anchovy butter cut into 6 pieces and at room temperature
Method
Make a fire or turn on the gas barbecue. If using a wood fire wait until the fire has burnt down to very hot embers.
Brush the steaks with olive oil and season well with sea salt. Place on the heated grill. Cook on one side for about 10 minutes, flip and cook for a further 8 minutes on the other side. Transfer to a plate and allow the meat to rest in a warm place for 15 minutes.
Salad
Ingredients
100 ml olive oil
2 bunches of asparagus, cut off at 2 cm from the base
1 large Spanish onion, peeled and cut into 1 cm rings
3 cloves garlic, minced
6 large field mushrooms, cut into 1 cm slices
5 pink eye potatoes, cooked for 20 minutes in boiling salted water, then peeled
80 ml extra virgin olive oil
juice of 2 lemons
sea salt and freshly ground pepper
Method
Rub the grill with an oily rag or cloth with some olive oil. Oil the asparagus and place on the grill. Cook for 3 minutes, turn, and cook for a further 2 minutes. Remove from the grill. Place the Spanish onions on the grill with some oil; and put the minced garlic on top. Oil the field mushrooms and put over the heat. Then after a few minutes and when they have softened, transfer to a bowl. Cut the asparagus in half on an angle and place in the bowl with the onions, garlic and mushrooms. Cut the potatoes (they should still be warm) and add to the mix. Add the extra-virgin olive oil, lemon juice, sea salt and pepper.
Divide the asparagus salad into neat piles between 6 large white plates. Cut the beef into thin slices and place over the salad. Pour the juices from the meat plate over the beef, place a slice of butter on top of the meat and grind over some pepper. Serve immediately.