Steak Mirabeau - Beef Tenderloin Steaks with Anchovy Butter. Page 426-427 of Le Cordon Bleu at Home .
We have now finished Class 14, our soup section of Whisk Wednesdays, and are on to Class 15. Les beurres composé, beurre emulsifiée, les marinades (Compound butters, emulsified butters, and marinades).
Hubby was all too happy to see this steak dish on the menu. Grilled steak with anchovy butter, roasted tomatoes and onion rings? I do believe this is the way to a man's heart and if I didn't have his already, this would have sealed the deal.
I generally don't like really fishy fish but I love anchovies. Stephanie March, wife of Bobby Flay, said that anchovies are the bacon of the seafood world and I have to agree. Who doesn't love bacon?
The original recipe serves six so I pared it down for the two of us.
I had plenty of small tomatoes from my garden so I used some of those. Salt and peppered them, dotted them with butter and roasted them in the toaster oven.
For the compound butter I just mashed anchovies with soft butter and parsley and rechilled in a log form for easy slicing.
The onion rings are soaked in milk, drained and dried and tossed in seasoned flour and deep fried. Easier than batter frying and gives a nice thin, crisp ring like a fritte.
Get your favourite grill master to grill up the steaks and lay the finished product on a bed of watercress, laying strips of anchovies across it. Garnish the plate with the tomatoes and onion rings and lay a disk of anchovy butter on the steak.
For an extra little punch, an anchovy wrapped olive is added, I put mine on the tomatoes. I didn't realize until the photos were done that the olive sank down a bit into the tomato - so it looks a little funny, but still tastes good.
Et voila, impressive meal for fairly painless preparation.
Open up a nice dark red and serve by candlelight.