9oz Fillet Steak with Bagna Càuda Anchovy Sauce

and Asparagus
Hold either end of the asparagus and bend - it will naturally break at the woody part you wish to discard!
Cooking time: 30 min
Cals 1135 · Prot 76 · Carbs 68 · Fat 64
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Fillet steak
500 Grams
Olive oil
2 Tbsp
0.5 Tsp
Black pepper
1 Tsp


Fresh parsley
15 Grams
Garlic cloves
4 Piece
Salted butter
50 Grams
Olive oil
1 Tbsp
10 Grams

To serve

2 Piece
Vegetable oil
1 Tbsp
0.5 Tsp
Thick asparagus
500 Grams


1 Prep
Remove the steaks from the fridge. Preheat the oven to 200°C/180°C. Peel and slice the parsnips into fries. Add to a baking tray with a drizzle of oil and salt. Bake for 15 min. Finely chop the parsley. Rinse the asparagus well. Trim its woody stems. Peel and mince the garlic.
2 Cook steaks
Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-4 min on each side or until cooked to your liking. If the steaks are very thick, finish cooking them in the oven for 6-8 min. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper. Reserve the pan.
3 Prep sauce
Return the pan to a medium heat with the butterolive oilanchovies and garlic. Fry for 3-5 min, stirring, until the anchovies have melted. Remove the pan from the heat and set aside. 
4 Bake asparagus
After the parsnips have been baking for 15 min, add the asparagus to the baking tray and bake with a pinch of salt and a drizzle of oil. Bake for 10 min.
5 Serve
Serve the rested steaks with a drizzle of anchovy and garlic butter. Serve the asparagus and parsnips alongside. 
Tips for fussy eaters
Serve with mashed potatoes on the side.
Pro tip
Grill your steaks instead of frying them! Preheat your grill/barbecue/braai well before adding the steaks.

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