Instructions: Snip the fat on the steak to prevent it from curling and grind pepper on to both sides.

Heat a frying pan over high heat.

Add 15g of the butter with the oil and when it is very hot add the steak.

Seal the steak on one side for 2 minutes turn and seal the other side for 2 minutes.

Reduce the heat to moderately hot and continue cooking for a further 13 minutes on each side or until the steak is cooked as you like it.

While the meat is cooking beat the remaining butter with the parsley lemon juice and pepper. Shape it into a roll and chill it in the freezing compartment of the refrigerator for a few minutes.

To serve arrange the anchovy fillets on the steak and at the last moment place pats of the parsley butter on top.

Spinach stirred with soured cream and spiced with grated nutmeg is a good fast cooking accompaniment.

Serves 4

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