This anchovy butter is a tangy, savory accompaniment to all kinds of steaks. It was originally featured in "Great Steak," writer Connie McCabe's expansive tribute to the American favorite, which ran in SAVEUR's March 1997 issue.
Yield: serves 4
- 4 Tbsp. butter
- 6 anchovies, finely minced
- Salt and freshly ground black pepper
- Place butter in a medium bowl. Cream with a fork and add anchovies. Mix thoroughly and season to taste with salt and pepper.
- Mound butter on a piece of plastic wrap, roll to form a cylinder, twist ends of wrap, and refrigerate until firm, at least 1 hour. Slice in rounds to serve.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, Tricks, and Tips for Hosting a Himalayan-Inspired Vegetarian Feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.