Burgundy beef steaks with anchovy garlic butter

This simple wine marinade gives your steak a robust, boisterous flavour: a little like game, curiously. Serve with a quick anchovy butter, smothered on hot toast, ideally a sourdough or crusty, country-style loaf.


6-8 sirloin steaks (about 1.2kg in total)

1 onion, sliced

1 garlic clove, sliced

1⁄2 tsp mild chilli powder

750ml bottle red wine, preferably burgundy

1 tbsp vegetable oil

1 loaf rustic or sourdough bread, sliced


5-6 anchovy fillets, drained and finely chopped

1 garlic clove, crushed

125g unsalted butter, softened


1. Put the steaks in a large bowl with the onion, garlic and chilli powder; season. Pour over the wine, ensuring the meat is covered. Cover with cling film and chill for at least 4 hours, preferably overnight.

2. For the anchovy butter, beat the anchovies, garlic and butter until smooth, creamy and fawn-coloured, then season to taste.

3. To cook the steaks, discard the marinade and pat the steaks completely dry on kitchen paper. Season, coat with the oil and cook on a hot barbecue (or griddle pan) for about 4-6 minutes, turning regularly, until cooked to your liking. Rest under a sheet of foil while you toast the bread.

4. Spread the toast with anchovy butter and slice the steaks to serve alongside.

  • Preparation time: 15 minutes, plus marinating
  • Cooking time: 10 minutes

Serves: 6 - 8

Nutritional Info

Typical values per serving:

Energy 2,435Kj
Fat 33.2g
Saturated Fat 17.2g
Carbohydrate 32.3g
Sugars 1.2g
Protein 38.1g
Salt 1.1g
Fibre 0.9g

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5 stars

Average user rating Based on 3 ratings