Aged Beef With Grilled Vegetable Salad and Anchovy Butter

Serves: 4 to 6

Ingredients

The Beef

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

The Salad

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

The Anchovy Butter

120 g Anchovies
250 g Unsalted Butter
Lemon Juice
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.

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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.