Short Loin of Beef, Anchovy Butter, Endive and Radish Salad

By Michael Meredith

Short Loin of Beef, Anchovy Butter, Endive and Radish Salad

Short Loin of Beef, Anchovy Butter, Endive and Radish Salad. Liven up your beef steak with a tasty anchovy butter and fresh spring salad of endive and radish.


Serves 4

4 x 300g Angus short loin steaks

olive oil, to serve

mashed potato, to serve 

Anchovy Butter

300g unsalted butter, at room temperature

2 shallots, finely chopped

4 cloves of roasted garlic finely chopped

2 tbsp Worcestershire sauce

2tbsp wholegrain mustard

1tbsp Dijon mustard

¼ tsp paprika

¼ tsp curry powder

juice of 1 lemon

3 anchovy fillets, finely chopped

1 tbsp capers, chopped

1 tbsp gherkins, chopped 

½ cup mixed herbs – parsley,

tarragon, thyme, and chives, chopped

Endive And Radish Salad

6 radishes, cut into thin slices

1 endive, washed and cut into

bite-size pieces

½ cup olive oil

1½ tbsp chardonnay vinegar


To make anchovy butter, mix all the ingredients with softened butter in a bowl. Form butter into logs.

The best way to do this is to spoon the butter onto a piece of plastic wrap, roll it up tightly and tie the ends. Freeze butter until needed.

Season steaks with salt and freshly ground black pepper and place on a hot grill or a hot pan. To achieve medium rare, cook for 3 minutes on each side for a 1-inch steak.

Unwrap butter and cut into medallions, allowing 2 for each steak.

Once steaks reach medium rare, place butter medallions on top and flash under a hot grill, just until they start to melt.

To make salad dressing, mix olive oil and chardonnay vinegar. Season with salt and freshly ground pepper. Lightly dress salad and serve.

Serve steaks immediately with olive oil, mashed potato and endive and radish salad.


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