Aged Beef With Grilled Vegetable Salad and Anchovy Butter

 

Serves: 4 to 6

Ingredients

The Beef

Blue Triangle 2 x 600g slices of rump about 4-5cm thick
Blue Triangle Sea Salt
Blue Triangle 300 g Anchovy Butter See below
Blue Triangle Extra Virgin Olive Oil

 

The Salad

Blue Triangle 100 ml Olive Oil
Blue Triangle 2 Bunches of Asparagus
Blue Triangle 1 Ladle Spanish Onion cut into 1cm rings
Blue Triangle 3 Garlic Cloves minced
Blue Triangle 6 Large Field Mushrooms
Blue Triangle 5 Pink Eye Potatoes
Blue Triangle 80 ml Extra Virgin Olive Oil
Blue Triangle Juice of 2 Lemons
Blue Triangle Sea Salt & freshly ground black pepper

 

The Anchovy Butter

Blue Triangle 120 g Anchovies
Blue Triangle 250 g Unsalted Butter
Blue Triangle Lemon Juice
Blue Triangle Freshly Ground Pepper

 

Method

The Beef

  1. Make a fire or turn on the gas barbecue.
  2. If using a wood fire wait until the fire has died down to very hot embers.
  3. Brush the steaks with olive oil and season with sea salt.
  4. Place on the heated grill.
  5. Cook on one side for about 10 minutes, flip and cook for a further 8 minutes on the other side.
  6. Transfer to a plate, and allow the meat to rest in a warm place for 15 minutes.

 

The Salad

  1. Rub the grill with an oily rag or cloth with some olive oil.
  2. Oil the asparagus and place on the grill. Cook for 3 minutes, turn, and cook for a further 2 minutes. Remove from the grill
  3. Place the Spanish onions on the grill with some oil and put the minced garlic on top.
  4. Oil the field mushrooms and put over the heat. Turn after a few minutes and when they have softened transfer to a bowl.
  5. Cut the asparagus in half on an angle and place in the bowl with the onions, garlic and mushrooms.
  6. Cut the potatoes (they should still be warm) and add to the mix.
  7. Add the extra virgin olive oil, lemon juice, sea salt and pepper.
  8. Divide the asparagus salad into neat piles between 6 large white plates.
  9. Cut the beef into thin slices and place over the salad.
  10. Pour the juices from the meat plate over the beef
  11. Place a slice of butter on top of the meat and grind over some pepper.
  12. Serve immediately.

 

The Anchovy Butter

  1. Puree the anchovies and butter in a food processor until well incorporated.
  2. Add the lemon juice and pepper.
  3. Roll in foil into a sausage shape or put in a container and refrigerate.
  4. Cut into 6 pieces and serve at room temp

 

Tips

 The meat for the dish should be aged on the bone for 20 days.

 Fillet is more tender, but for flavour, it is best to use rump.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 The butter keeps for 3 to 4 days in the refrigerator and freezes well.

 Remember to turn the meat once only during cooking.

For more great beef recipes, keep exploring our site!

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

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