Fillet steak with lobster tail, anchovy and tarragon dressing and crispy shallots

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the dressing

  • 10 anchovy fillets, finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped fresh tarragon

For the crispy shallots

  • vegetable oil, for deep-frying
  • 4 tbsp plain flour
  • 4 banana shallots, thinly sliced
  • salt and freshly ground black pepper

For the fillet steak

  • olive oil
  • 30g/1oz unsalted butter
  • 300g/10½oz fillet of beef
  • 1 garlic clove
  • few sprigs thyme
  • 6 Tenderstem broccoli spears

For the lobster tail

  • 1 cooked lobster tail
  • olive oil
  • 30g/1oz unsalted butter
  • 1 garlic clove, crushed
  • 1 tsp finely chopped flatleaf parsley
  • splash vermouth
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