Hereford Beef Fillet Steaks with Anchovy and Rosemary Butter Sauce

fillet steak anchovy rosemary butter sauce

A steak dish to share with the one you love. Lean fillet steaks are cooked and served with a speedy anchovy and rosemary butter sauce and cooked tagliatelle is tossed in the sauce too.

Serves: 2

Cook Time:
Based on a 2-3cm/¾-1¼inch thick steak

  • Rare 3-4 minutes on each side
  • Medium 4-5 minutes on each side
  • Well Done 6-7 minutes on each side


  • 2 lean fillet steaks
  • Salt and freshly milled black pepper
  • 10ml/2tsp oil
  • For the Anchovy and Rosemary Butter Sauce:
  • 75g/3oz unsalted butter
  • 1 shallot, peeled and finely chopped
  • 2-3 anchovy fillets in oil, drained and finely chopped
  • 15ml/1tbsp freshly chopped rosemary leaves
  • 5ml/1tsp good quality balsamic or red wine vinegar
  • 200g/7oz cooked tagliatelle, to serve


  • For the butter sauce:
  • Heat a small non-stick pan and add the butter, shallot, anchovies and rosemary. Cook for 2-3 minutes until the shallots are cooked and lightly golden.
  • Remove from the heat and stir through the balsamic vinegar or red wine.
  • For the steaks:
  • Heat a large non-stick griddle pan; meanwhile place the steaks on a large plate or chopping board, season and coat with the oil on both sides.
  • Cook the steaks according to your preference.
  • Transfer the steaks to a warm plate and drizzle over a little of the sauce.
  • Toss the cooked tagliatelle in any remaining sauce from the pan and serve with the steak and seasonal vegetables.