|Prep time||35 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Place 12 baby potatoes in a medium-sized pot of water and bring to a boil, cook for 20 minutes, or until tender.
Drain the water, place the potatoes in a roasting dish and use a fork to press the potatoes. Drizzle with 2tbsp olive oil and season well with salt and freshly ground pepper.
Place in the preheated oven for 20-30 minutes, depending on how crispy you like them.
To make the anchovy butter, peel and finely grate 1 clove of garlic.
Finely chop 4 anchovies.
Place all the anchovy butter ingredients together in a small bowl and mix until well combined.
Line a small 10cm tray or container with baking paper and place in the fridge to set for at least 30 minutes.
Remove from the fridge and using a small heart cookie cutter, press out hearts from the butter. Refrigerate until needed.
To make the tahini dressing, whisk all the dressing ingredients together, season to taste and set aside.
To make the steaks, peel and crush the garlic cloves.
Using a paper towel, pat the steaks dry on both sides and season well with the salt and pepper.
Heat oil a medium-sized cast-iron pan over a medium-high heat until almost smoking.
Place one steak in the pan along with the butter, garlic and thyme and fry for 2 minutes a side for medium rare.
Spoon the butter over the steak for 1-2 minutes, or until desired doneness is achieved.
Remove the steak from the pan and allow it to rest for 5 minutes before serving. Repeat the same with the remaining steak.
To make the veggie side, blanch the peas and beans, and chop the mint.
Combine all three and serve on the side.