The meat for the dish should be aged on the bone for 20 days. At Rockpool we age rumps and loins, including the fillet, but you could get the butcher to age a standing rib for you, which would serve about six to eight people. Fillet is more tender, but for flavour, it is best to use rump. At Rockpool we cut the meat into very large steaks and grill longer to achieve a really crisp, smoky crust (it is so thick it will still be melting and rare in the middle). The flavours of the anchovy butter, beef and charred vegetables are meant for each other. Remember to turn the meat once only during cooking.


  • The Beef

  • 2 x 600g slices of rump about 4-5cm thick

  • sea salt

  • 300 g Anchovy Butter See below

  • Olive Oil

  • Salad

  • 100 ml Olive Oil

  • 2 bunches asparagus

  • 1 ladle Spanish Onion cut into 1cm rings

  • 3 Garlic Cloves minced

  • 6 large Field Mushrooms

  • 5 Pink eye Potatoes

  • 80 ml Extra Virgin Olive Oil

  • Juice of 2 Lemon

  • Sea Salt & freshly ground black pepper

  • Anchovy Butter

  • 120 g Anchovies

  • 250 g unsalted butter

  • Lemon Juice

  • Freshly Ground Pepper


  • The Beef:

  • 1.

    Make a fire or turn on the gas barbecue.

  • 2.

    If using a wood fire wait until the fire has died down to very hot embers.

  • 3.

    Brush the steaks with olive oil and season with sea salt.

  • 4.

    Place on the heated grill.

  • 5.

    Cook on one side for about 10 minutes, flip and cook for a further 8 minutes on the other side.

  • 6.

    Transfer to a plate, and allow the meat to rest in a warm place for 15 minutes.

  • Salad:

  • 1.

    Rub the grill with an oily rag or cloth with some olive oil.

  • 2.

    Oil the asparagus and place on the grill. Cook for 3 minutes, turn, and cook for a further 2 minutes. Remove from the grill

  • 3.

    Place the Spanish onions on the grill with some oil and put the minced garlic on top.

  • 4.

    Oil the field mushrooms and put over the heat. Turn after a few minutes and when they have softened transfer to a bowl.

  • 5.

    Cut the asparagus in half on an angle and place in the bowl with the onions, garlic and mushrooms.

  • 6.

    Cut the potatoes (they should still be warm) and add to the mix.

  • 7.

    Add the extra virgin olive oil, lemon juice, sea salt and pepper.

  • 8.

    Divide the asparagus salad into neat piles between 6 large white plates.

  • 9.

    Cut the beef into thin slices and place over the salad.

  • 10.

    Pour the juices from the meat plate over the beef

  • 11.

    Place a slice of butter on top of the meat and grind over some pepper.

  • 12.

    Serve immediately.

  • Anchovy Butter:

  • 1.

    Puree the anchovies and butter in a food processor until well incorporated.

  • 2.

    Add the lemon juice and pepper.

  • 3.

    Roll in foil into a sausage shape or put in a container and refrigerate.

  • 4.

    Cut into 6 pieces and serve at room temp


The butter keeps for 3 to 4 days in the refrigerator and freezes well.

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