Ribeye Steak with Anchovy and Garlic Butter, Parmesan Truffle Chips and Miso Marmite Mushrooms

Like most people, I definitely find that I eat less red meat but when I do, I make sure I buy the highest quality. I always go for ribeye - they just have the best flavour thanks to the marbling of fat. Served with an anchovy garlic butter, it really takes your steak to the next level. The saltiness from the anchovies makes the most wonderful seasoning. I fried a selection of mushrooms with some miso, Marmite and chives just to enhance the umami flavours and complement the meatiness of the steak. No steak meal is complete without chips and I went for my favourite - truffle and parmesan. This is decadent and so delicious and you’ll never cook a steak in the same way again (go easy on the truffle oil though you don’t want to overpower the meat which is the star of the show).

Serves 4
For the butter:
1. Mix 75g softened unsalted butter with 4 chopped anchovy fillets, 2 tbsps chopped parsley, 3 crushed cloves of garlic and plenty of seasoning. Mix well until incorporated, roll into a sausage shape using clingfilm and refrigerate for 30 mins until hard.

For the chips:
1. Cut 1kg Maris Piper potatoes into 2cm wide chips. Boil in well salted water for 5 mins to soften the edges and then drain well and leave to steam dry for 5 minutes.
2. Put the chips in a large bowl and add 50ml of olive oil and a good sprinkling of sea salt flakes. Toss the chips well and place on two lined baking trays so they are well spaced out.
3. Cook in an oven at 220C fan for 45-50 mins, turning occasionally until golden brown.
4. Once cooked, place in a metal bowl and drizzle over some truffle oil (be careful you don’t want it to be too overpowering) and more sea salt flakes. Toss well.
5. Grate over some parmesan and demolish immediately.

For the steak:
1. Remove the steaks from their packaging, pat dry with kitchen paper and place on a plate in the fridge to air dry for at least 1 hr before cooking. Allow to come up to room temp at least 30 mins before frying.
2. When you are ready to fry the steaks, drizzle them with olive oil and panfry in a non-stick frying pan over a high heat for 2 mins each side for rare. Add some of the anchovy butter for the last few mins of cooking and baste well. Leave to rest on a plate for at least 10 mins. 3. Sprinkle with some seasoning and add more of the butter to melt over the top.

For the mushrooms:
1. Fry a mixture of mushrooms in a wok and a little rapeseed oil until golden and caramelised. Add seasoning, a handful of kale, some chopped chives, 1 tbsp marmite and 1 heaped tbsp of miso. Stir well and serve.