Beef Antricot with Anchovy Sauce

Name: Beef Antricot with Anchovy Sauce - Pamela E.
Ingredients: For the steak you will need:; 800g of beef ribeye; soy sauce; Worcestershire sauce; 1 glass of white wine; juice from 1/2 lemon; rosemary; thyme; olive oil; a little water; pepper For the potato garnish you will need:; 4 medium potatoes; peeled and diced; 1 cube of butter; olive oil; 4 cloves of garlic; plenty of sweet paprika; 1 teaspoon of curry; 4 sprigs of rosemary; sea salt; a little dried chili For the anchovy sauce you will need:; a can of anchovy fillets in olive oil; 1 teaspoon of mustard; 1 tablespoon of balsamic vinegar; pepper; juice from half a lemon

Meat - Beef Antricot with Anchovy Sauce by Pamela E. - Recipia

Beef ribeye with anchovy sauce and rosemary roasted potatoes I have made beef ribeye in the oven several times, but it was only when I tried to combine it with an anchovy sauce that I understood how well the flavors come together. The meat must be carefully selected, with some fat in the middle, and the marinating time should not be rushed. Meanwhile, the rosemary potatoes have become the side dish I always make when I have a good steak. Quick info Total time: about 3 hours (includes marinating) Preparation time: 20 minutes (plus 2 hours marinating) Cooking time: 45-60 minutes in the oven, 15 minutes for the potatoes Servings: 4 Difficulty: medium Recipe type: main course, dinner or weekend meal Ingredients For the steak: - Beef ribeye: 800 g - Soy sauce - Worcestershire sauce - 1 glass white wine - Juice of 1/2 lemon - Rosemary - Thyme - Olive oil - A little water - Pepper For the potatoes: - 4 medium potatoes, peeled and cubed - 1 cube butter - Olive oil - 4 cloves garlic - Sweet paprika, generous - 1 teaspoon curry - 4 sprigs rosemary - Sea salt - A little dried chili For the anchovy sauce: - 1 can anchovy fillets in olive oil - 1 teaspoon mustard - 1 tablespoon balsamic vinegar - Pepper - Juice of 1/2 lemon Preparation method 1. Marinating the meat Mix in a bowl the soy sauce, Worcestershire sauce, lemon juice, olive oil, rosemary, thyme, and pepper. Place the ribeye in this mixture and cover well. Let it marinate for at least 2 hours in the refrigerator. Do not add the wine to the marinade. 2. Searing the meat in a pan Remove the ribeye from the marinade and shake it gently. Heat a pan (do not add oil). Sear the meat over high heat for 3 minutes on each side, until it gets a crust. After this step, cut the ribeye into 4 equal pieces. 3. Baking in the oven Place the pieces in a heat-resistant dish. Pour the remaining marinade over them. Add the glass of white wine and a little water (just enough to prevent drying out). Place in a preheated oven at 200°C for 45 minutes. For a well-done steak, leave it for an hour. 4. Rosemary potatoes Cut the potatoes into equal pieces and boil them. Boil until a fork goes in easily, but do not let them fall apart. Drain them. In a large pan, put butter, olive oil, and crushed garlic cloves with the blade of a knife. Add the potatoes. Add sweet paprika, curry, sea salt, pepper, a little chili, and rosemary. Mix only by shaking the pan, so you don’t crush them. Keep on the heat until they get a brown crust (about 15 minutes). 5. Anchovy sauce Put the anchovy fillets with their oil, mustard, balsamic vinegar, pepper, and lemon juice in a bowl. Blend with a blender until you get a smooth and homogeneous sauce. 6. Serving On a plate, place a piece of ribeye, hot potatoes, and drizzle with anchovy sauce. Why I make this recipe often It’s a recipe I choose when I want tender meat without much hassle. The marinating makes a difference in flavor, and the potatoes are hearty. It doesn’t have many complicated steps and is suitable for more special weekend meals or when I have guests. Tips and variations Tips - If you take the meat out of the fridge 30 minutes before cooking, it will cook more evenly. - Let the meat rest for a few minutes after taking it out of the oven. - For the potatoes, use short shaking motions of the pan, do not stir with a spoon. - For the anchovy sauce, taste at the end and adjust the lemon if you want more acidity. Substitutions - The ribeye can be replaced with tenderloin or another piece of marbled beef, but the texture will be different. - If you don’t have Worcestershire sauce, you can skip it, but the result will be a bit less intense in flavor. - For the potatoes, red or new potatoes can also be used, so they won’t fall apart when boiled. - For the sauce, if you don’t have a blender, finely chop and mix vigorously with a fork; it won’t be as smooth, but it works. Variations - For a fresher taste, you can add a little mint to the potatoes or a pinch of grated lemon zest. - If you prefer the steak more rare inside, shorten the oven time by 10-15 minutes. - The potatoes can also be baked in the oven on parchment paper with the same spices. Serving ideas - Goes well with a simple green leaf salad for balance. - The anchovy sauce can also be served separately as a dip. - The steak and potatoes can be served on warmed platters to stay warm longer. Frequently asked questions 1. Can the meat be marinated for more than 2 hours? Yes, up to 4 hours, but I do not recommend more, as it may become too salty. 2. Can I make the anchovy sauce in advance? Yes, it can be kept in the fridge for a few hours, but mix it before serving. 3. What kind of white wine is recommended? A dry white wine, without intense aromas, so it doesn’t influence the final taste. 4. Can the potatoes be prepared in advance? They can be boiled in advance, but the part with butter and spices should be done just before serving for crust. 5. If I can’t find anchovy fillets, can I use anchovy paste? It can be used, but reduce the quantity a bit and taste, so it’s not too salty. Nutritional values Estimate for one serving: Calories: approximately 650 kcal Proteins: 36-40 g (from meat and sauce) Fats: 30-35 g (from meat, oil, butter, anchovies) Carbohydrates: 40-45 g (mostly from potatoes) Values are indicative and depend on portion sizes, type of meat, and the amount of oil used for potatoes. The anchovy sauce is rich in salt and fats. Storage and reheating The steak and potatoes can be stored in the fridge for 1-2 days in covered containers. The meat can be reheated in the oven covered with foil at low temperature. The potatoes will not be crispy anymore, but they remain tasty. The anchovy sauce lasts 1-2 days in the fridge; mix it before use. The recipe is not ideal for freezing. Cooked meat changes its texture, and the potatoes become watery. It is best consumed fresh.

Beef Antricot with Anchovy Sauce

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