Grilled Striploin of Beef, Anchovy and Rosemary Butter

Grilled Striploin of Beef, anchovy and Rosemary Butter

5 from 1 vote
Course Main Course
Cuisine Irish
Servings 4


  • 100 g Butter soften
  • 1 tbsp anchovy puree
  • 2 sprigs rosemary chopped
  • 1 lemon juice and zest
  • 4 striploin beef 200g each
  • 2 tbsp Olive Oil optional
  • 4 slices sourdough bread
  • Salt & Pepper


  • Prepare the butter. In a small bowl, combine the butter, the anchovy, rosemary, lemon zest, salt and pepper. Stir until smooth . keep aside until needed.
  • Brush the steaks with a little oil on both sides and season with some salt and pepper. Heat a griddle pan over a high heat. Once it reaches the smoking point, add the steaks, do not move for at least 2 minutes. Turn the steaks over and cook for a further 3 minutes for rare. Turn the heat of and add half of the butter in the pan. Let the butter melt and using a spoon baste the steak with the butter to coat all the flavour over the meat. Leave aside for a minute or so to rest.
  • In the meantime, toast the bread slices. And place on each serving plates.
  • Once the steaks have settled, carve and place over each toasted bread pieces. Spoon extra foaming butter over the steaks to bring extra flavour and serve immediately with a side of salad.


if you are not a fan of anchovy, you can replace the anchovies with garlic for the more traditional, garlic and rosemary butter. it will be equally delicious.
Keyword Beef, butter, grilled, Kevin Dundon

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