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Marinate steaks with olive oil, rosemary and thyme and set aside.
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Cook pasta as per packet directions.
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Heat a griddle pan on medium to high heat. Season steak and place onto pan. Cook for 5 minutes on one side and then turn over and cook for a further 5 minutes, remove from heat, cover and rest the steak for 5 minutes.
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Strain pasta and then add the anchoivette butter making sure it’s mixed through well.
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Place pasta on to a plate and serve with steak.
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Garnish with crispy shallots sprinkled over the steak. Anchoviette Butter
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In a food processor place the anchovies, sage, and garlic, then process until a chunky paste consistency forms.
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Add the butter, red wine and brandy.
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Process until all the ingredients are combined.
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Place into a container and refrigerate. Crispy Shallots
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Heat a frying pan on a medium to high heat. Add duck fat and melt. Once hot, add shallots gradually and fry until crispy.
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Remove shallots from pan and place on absorbent paper. Set aside in a warm place.
