2 Rump Steaks, about 200g each
2tbsp Groundnut Oil
½tsp Sea Salt
1 Anchovy Fillet
60ml Olive Oil
A Bunch of Fresh Tarragon Leaves
Handful of Fresh Flat Leaf Parsley
Juice of 1/2 Lemon
1tbsp Muscat Vinegar or White Wine Vinegar
20g Unsalted Butter
1 Large Clove of Garlic, diced
Sea Salt and Black Pepper
I once worked as a waitress at a restaurant called Le Relais de Venise, or L’Entrecôte, and I was immediately drawn to its menu, The Formula: a simple walnut salad with mustard dressing followed by steak and chips smothered in a sauce with 26 different ingredients. The sauce has stuck with me since I was 18, and after trying – unsuccessfully – to prise the secret ingredients out of one of the chefs, I have devised my own, less complicated recipe. Chips are probably this dish’s best friend, but to keep it light you could serve it with
grilled or roasted vegetables.
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