Beef with anchovy and garlic veal jus

In keeping with Darren Rouke's stance on favouring lesser-known cuts, he likes to use something a little different here. Chuck eye steak, outside skirt or inside skirt are great options. The sauce recipe was created by Alex Herbert. Rouke used to cook this whilst working at Herbert's now-closed Sydney restaurant Bird Cow Fish. You will need to start this recipe 12 hours in advance, to allow soaking time.

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 4 scotch-end chuck eye steaks, 200 g each (or outside skirt or inside skirt)
• Salt
• Olive oil, for drizzling
• 3 tbsp butter
• 2 tbsp anchovy paste (below)
• 2 fresh bay leaves
• 1 tbsp dry sherry
• 2 tbsp raisins, soaked overnight in verjuice
• 2 tsp picked oregano leaves
• 200 ml veal jus
• 2 tbsp roughly chopped flat-leaf parsley leaves

For the anchovy paste  

• 20 g anchovies
• ¼ tsp sea salt
• 70 g garlic cloves, trimmed

Soaking time: overnight.

Instructions

1. To make the anchovy paste, combine the ingredients in a mortar and crush to a paste using the pestle.
2. Rub the steaks with a little salt and drizzle with oil. Heat a large, heavy-based frying pan over high heat. Pan-fry the steaks until cooked to your liking, then remove to a plate.
3. Reduce the heat to low, then add the butter to the pan. Once lightly foaming, add the anchovy paste and bay leaves and cook until fragrant, then deglaze the pan with the sherry. Stir through the drained raisins and oregano, then pour over the veal jus. Increase the heat and simmer the sauce until reduced. Stir through the parsley, then remove from the heat. Slice the steaks and transfer to a serving platter. Spoon over the sauce from the pan and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.