Bistecca Fiorentina (T-bone with anchovy butter)

August 11, 2011 (Last Updated: January 11, 2019)
Bistecca Fiorentina (T-bone with anchovy butter) recipe

 

To drink: A cousin of the Italian grape Primitivo, Zinfandel is a great match with Italian flavours, and its berry and spice flavours stand up well to anchovies. Try Blauuwklippen Red Zinfandel, SA’s best example. 

Print Recipe

Bistecca Fiorentina (T-bone with anchovy butter)

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 180g unsalted butter, softened
  • 4 anchovy fillets, finely chopped
  • 15ml (1 tbsp) capers, rinsed and finely chopped
  • 30ml (2 tbsp) fresh flat-leaf parsley, chopped
  • 30ml (2 tbsp) fresh chives, snipped, plus extra for garnish
  • 45ml (3 tbsp) Dijon mustard
  • 10ml (2 tsp) onion, grated
  • sea salt and freshly ground black pepper, to taste
  • 4 x 450g T-bone steaks
  • olive/avocado oil, for brushing
  • salt and freshly ground black pepper, to taste

Instructions

1

For the anchovy butter, mix all the ingredients in a bowl until well combined. Refrigerate until firm enough to handle and roll into a log shape on a piece of plastic wrap. Roll the butter up in the plastic, twist the ends to compact the log and refrigerate until needed.

2

Brush the steaks with a little oil and season. Preheat a griddle pan to hot and cook the steaks on both sides until done to your preference. Allow to rest for 5 minutes.

3

Spread the anchovy butter on the warm steaks and serve sprinkled with the extra chives, with trimmings of your choice.

More From FHE:

August 11, 2011 (Last Updated: January 11, 2019) By
Send this to a friend