The contrasting flavours of this sauce work well with steak, including meaty fish steaks such as tuna and swordfish. Simply spoon it over the your fish or steak to serve.
Sear your meat or fish steaks in a hot frying or griddle pan – how long on each side is subject to how well done you’d like the finished product to be. From 30 seconds on each side if you like your tuna pink, and subject to the thickness of the steak. To cook swordfish through we would suggest four minutes on each side. Rump steak requires up to 4 minutes on each side for medium, and if you prefer it well done, up to 6 minutes on each side.
- 1 tsp Dijon mustard
- 150-250ml extra virgin olive oil
- 4 anchovy fillets
- Handful fresh flatleaf parsley
- Handful fresh mint
- Handful fresh basil
- Handful fresh tarragon
- 1-2 tbsps capers
- 1 garlic clove
- Pinch of sea salt
- Juice of 1 lemon
Place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
Pick the leaves from the herbs (except the basil – you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil – you may have some left over. Mix thoroughly.
Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).